PASTEURIZATION 


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MILK  PRESERVATOJ& 


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Published  by 

J.  H.  MONRAD, 

WINNETKA.  ILL. 


L.  Pasteur  in  his  Laboratory. 


LOUIS  PASTEUR. 


Born  Dec.  27th  1822,  this  son  of  a tanner  early  showed  his  ex- 
traordinary talent,  and  if  I was  to  attempt  only  to  enumerate  the  re- 
sults of  his  life’s  work,  it  would  take  more  space  than  this  pamphlet 

Nevertheless  I cannot  publish  a treatise  on  Pasteurizing  without 
hinting  at  some  of  the  benefits  which  the  farmers  have  derived  from 
this  great  man’s  work. 

He  is  the  first  one  who  studied  this  world  of  bacteria,  or,  as  he 
called  it,  “ infinite  little?'  in  a systematic  manner.  Thus  he  proved 
how  fermentations  such  as  in  beer,  wine  and  milk  are  due  to  living 
organisms  and  that  different  bodies  are  acted  upon  by  different  fer- 
ments. 

He  also  showed  how  most — if  not  all — epidemic  or  infectious  dis- 
eases are  due  to  these  little  fellows  and  that  when  once  properly 
known  the  remedy  for  the  disease  may  be  found.  Thus,  he  saved 
millions  of  dollars  to  the  silk  worm  growers  in  southern  Europe  and 
to  the  sheepffarmers  of  Australia. 

The  manufacturers  of  vinegar  learned  from  him  that  the  true 
vinegar  ferment  is  a little  fungus. 

The  winegrowers  learned  that  by  heating  their  light  wines  to 
140°  and  cooling  them  again,  they  could  preserve  them  much  longer. 

The  brewers  received  the  hint  that  it  was  possible  to  make  a uni- 
form good  beer,  which  would  keep  well,  by  the  same  process  of  heat- 
ing and  cooling  (pasteurization)  and  the  use  of  a pure  culture  yeast. 

All  these  hints,  even  if  they  have  not  been  developed  practi- 
cally by  Pasteur,  have  saved  millions  of  dollars  to  the  farmers. 
Though  Pasteur  never  took  up  the  milk  studies,  he  is  said  to  have  re- 
marked to  an  English  scientist  with  a sigh:  “ Ah!  there  is  a rich  field 
indeed  for  investigations.” 

Nevertheless  the  useful  investigations  of  milk  and  its  ferments 
made  by  other  scientists  such  as  Storch,  Gfrotenfeldt,  Weigman, 
Freudenreich,  Kramer,  Adamets,  Hueppe,  Graeff,  Duclaux,  Conn  and 
others,  is  all  more  or  less  excited  by  Pasteur’s  original  work. 

Hence  I am  correct  in  saying  that  if  dairy  farmers  will  only 
apply  the  lessons  given  by  these  men  practically,  Pasteur  will  also 
have  been  the  means  of  saving  them  millions  of  dollars. 

But  all  this  may  be  said  to  refer  only  to  dollars  and  cents,  when 
I think  of  the  human  life  which  this  man’s  work  has  saved,  when  1 
think  of  the  human  sufferings  which  he  has  alleviated,  then  I lay 
down  my  pen,  no  words  of  mine  can  express  the  gratitude  wThich  we 
all  owe  him.  J.  Monrad. 

After  writing  the  above,  news  comes  from  Paris  that  Louis  Pasteur  died  Sept.  28th,  having  suf- 
fered a considerable  time  from  paralysis. 


4 


TABLE  OF  CONTENTS. 

Louis  Pasteur  in  his  study, 

Introduction 

CHAPTER  I. 

Milk  and  its  Preservation. 

Chemical  Preservation. 

Preserving  by  Cooling, 
in  Vacuum. 

“ by  Electricety, 

*•  by  Heat, 

by  Condensing, 

*•  by  Pasteurization, 

••  by  Intermittent  Pasteurization. 

Pasteurizing  from  the  Milk  shipper’s  standpoint. 
Sterilizing, 

CHAPTER  II. 

The  Farm  Pasteurizer. 

CHAPTER  III. 

The  Pasteurizing  Heater. 

Fjord  (churn)  Heaters, 

Laval  and  Lawrence  (surface  heaters  with  milk  exposed,) 
Surface  Heaters  (with  milk  protected,) 

Tank  Heaters, 

Centrifugal  Heaters, 

CHAPTER  IV. 

Storage  Tanks. 
CHAPTER  V. 
Pasteurizing  Cooler. 

Coolers  with  exposed  surface. 

••  •*  protected  surface, 

Centrifugal  Cooler, 

Ice  Coolers. 

CHAPTER  VI. 

Selling  Milk. 

Direct  Sales. 

Shipping  Milk  by  Rail, 

CHAPTER  VII. 

Pasteurization  in  Creameries. 

Skim  milk. 

Cream, 

Whole  Milk. 

Letters  from  men,  who  do  it. 

CHAPTER  VIII. 

Home  Pasteurization. 
CHAPTER  IX. 
General  Pointers. 

The  Modern  German  Creamery. 

•*  Ye  Old  Creamery  and  Cheese  factory  from  1705,’* 


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INTRODUCTION. 

The  following  treatise  on  pasteurization  must  not  be  taken  as 
an  endorsement  of  the  general  introduction  of  the  system,  far  from 
it: — 

While  conditions  often  exist  which  make  pasteurizing  highly 
profitable,  it  is  much  better  if  we  can  eliminate  these  conditions, 
in  short,  provention  is  better  titan  cure. 

However,  we  must  take  the  conditions  as  we  find  them,  and  it  is 
far  better  to  pasteurize  the  milk  than  to  use  any  of  the  different  pre- 
servatives if  it  is  desired  to  keep  the  milk  sweet  longer  than  is  possi- 
ble by  simple  cleanlyness  and  ice. 

Chemical  preservatives  of  whatsoever  name  and  however  harm- 
less for  preserving  other  foods,  should  never  be  used  in  milk,  as  the 
latter  may  be  given  to  infants,  while  the  other  foods  are  only  used 
by  adults. 

It  seems  to  me  that  if  strict  prohibition  laws  are  not  enforced, 
every  milk  producer,  every  milk  dealer  ought  to  have  enough  con- 
science to  prevent  them  from  using  a preservative  which  may  make 
them  guilty  of  manslaughter. 

Nor  is  there  any  excuse  for  using  chemical  preservatives,  as  past- 
eurization will  do  all  that  they  can  do,  and  more. 

It  is  well  however  to  understand  clearly  that  pasteurization 
should  not  be  confused  with  sterlizaf/ion.  The  latter,  to  be  perfect. 
involves  the  heating  of  the  milk  to  such  a high  degree  (above  the 
boiling  point)  that  is  practically  destroys  it  for  commercial  purpos- 
es, and  even  where  a somewhat  lower  temperature  is  used,  (210° 
to  215°)  there  is  sufficient  boiled  flavor  to  make  it  more  or  less  un- 
popular. 

Meanwhile  I shall  show  the  different  purposes  for  which  pasteu- 
rization may  be  utilized,  and  describe  most  of  the  devises  proposed 
and  used. 

It  is  my  pleasant  duty  to  acknowledge  the  use  of  Dr.  H.  Weig- 
man’s  excellent  little  book  on  this  subject  “Milch  conservirung,  ” the 
works  of  Profs.  Duclaux,  Freudenreich  and  Leze,  as  well  as  Bul- 
lettin  44  (Wis.  Station)  and  “Milch  Zeitung”  a paper  which  every 
dairyman  who  reads  German  should  keep. 

J.  H.  Monkad. 

Winnetka,  Cook  Co.  III.  Oct.  14,  1895. 


CHAPTER  I. 


MILK  AND  ITS  PRESERVATION. 

Milk  as  it  comes  from  a healthy  cow  fed  on  pure  food  is  abso- 
lutely pure  and  steril,  that  is,  if  we  could  secure  it  without  admission 
of  air  in  a sterilized  bottle,  it  would  keep — -if  not  forever — for  a very 
long  time  indeed. 

Practically  this  is  of  course  impossible,  and  thousands  of  germs 
(bacteria)  float  in  the  dust  laden  air,  adheres  to  the  udder  the  flanks 
of  the  cow,  the  hands  and  the  clothing  of  the  milker. 

Even  supposing  that  the  utmost  precaution  is  taken,  that  the 
cows  are  carded  and  brushed  that  the  udder,  and  the  hands  of  the 
milker  are  washed,  that  the  barn  is  thoroughly  ventilated  just  before 
milking,  even  then  remains  the  favorable  breeding  place  for  bacteria 
the  end  of  the  milk  duct  in  the  teats  of  the  cow  where  they  find  the 
best  temperature  and  the  best  nutrition  in  the  few  drops  of  milk 
which  remain  from  the  previous  milking. 

But  it  must  not  be  supposed  that  all  these  bacteria  are  undesir- 
able, some  of  them  do  no  harm,  and  some  of  them  are  useful,  not 
only  in  the  manufacture  of  cheese  and  butter,  but  also  in  aiding  us  to 
digest  the  milk. 

This  explains  why  there  is  a difference  of  opinion  among  physi- 
cians as  to  the  desirability  of  giving  infants  sterilized  milk . 

I am  therefore  of  the  opinion  that  wherever  we  are  sure  of  getting 
milk  from  a healthy  cow  under  veterinary  inspection  and  with  the 
above  mentioned  safeguards,  as  well  as  the  additional  one  of  using 
only  sterilized  vessels,  or  at  least  those  which  have  been  exposed  to 
steam  or  boiling  water  for  10  or  15  minutes,  we  have  done  all  that 
can  be  expected  even  in  this  “ antiseptic ” age. 

But,  when  we  come  to  the  practical  task  of  supplying  large  cities 
like  Chicago  and  New  York  with  milk  at  a reasonable  price,  we  meet 
the  difficulty  of  an  effective  control.  In  these  cases  I do  not  hesitate 
to  recommend  pasteurization  for  two  reasons.  (1)  It  will,  without 
perceptibly  changing  the  taste  and  digestibility,  kill  a great  many  if 
not  all  bacteria.  (2)  It  will  enable  the  milk  producer  and  dealer,  to 
preserve  the  milk  sweet  for  36  or  48  hours  longer  without  fear  of 
committing  infanticide  with  preservatives. 

6 


7 


In  order,  however,  to  get  the  full  benefit  of  pasteurization  it 
should  be  done  as  quickly  after  milking  as  possible  and  the  before 
mentioned  precautions  in  the  shape  of  the  utmost  cleanliness* must 
not  be  neglected. 

CHEMICAL  PRESERVATIVES. 

The  usual  precaution  taken  by  honest  milk  shippers,  is  to  cool 
the  milk  before  hauling  it  to  the  railroad,  and  where  this  is  done 
properly  and  the  cans  kept  clean,  the  dealers  in  the  city  manage  by  a 
liberal  use  of  ice  to  sell  most  of  it  before  souring. 

But  the  eloquence  of  the  agents  for  preservatives  as  well  as  the 
inherent  laziness  of  human  nature  which  said  agents  know  how  to 
“ work,”  has  lately  dulled  the  sense  of  responsibility  in  the  shippers 
and  induced  them  to  use  these  preservatives  extensively. 

Their  use  is  made  illegal  in  most  civilized  countries  England  ex- 
cepted, where  I find  not  less  than  10  different  (?)  kinds  advertised 
in  the  dairy  papers  for  1895  under  the  following  names  “ Semper 
Dulcis,”  “ Arcticanus,”  “Grlacialine,”  “Sal  Preservare,”  “R.  J J.  & 
B.  Preservative,”  “Preservitas,”  “ Crystaline,”  “Periodate,”  “Tom- 
linson’s Preservative”  and  Duncan’s  Preservative. 

Add  to  this,  sundry  American  fancy  names,  and  it  may  be  im- 
agined to  what  extent  the  public  is  being  imposed  upon  by  the 
milk  dealers  who  on  their  side  are  being  imposed  mpon  by  the  manu- 
facturers wdio  charge  from  two  to  ten  prices  for  a fancy  name! 

I shall  not  enter  a discussion  on  their  comparative  value,  be  they 
composed  of  Bicarbonate  of  soda,  Borax,  Boracic  acid,  Salicylic  acid 
or  the  latest  by  “Elfront”  Hydrofluoric  acid  and  Fluorites. 

No  honest  man  should  use  either  of  them  in  milk. 

PRESERVING  BY  COOLING. 

This  has,  as  before  said,  been  used  more  or  less — generally  less — 
by  all  milk  producers  and,  if  properly  done,  is  very  effective. 

Most  of  the  bacteria  do  not  develop  at  a low  temperature  which 
however  does  not  kill  them. 

It  has  been  demonstrated  by  “CNOPF”  and  “ ESCHERICH  ” 
that  they  multiply  in  milk  at  90°  Fah.  twenty=thr6e  times  in  2 
hours  while  at  54°  they  only  multiply  four  times  in  the  same  time 
and  while  in  four  hours  at  90°  215  times,  they  only  multiply  8 
times  at  54°, 

To  show  how  enormous  the  increase  is  at  the  favorable  temper- 
ature (90°)  it  is  enough  to  say  that  in  six  hours  they  multiply 


8 


8800  times . Just  think  of  it!  for  every  one  of  these  little  germs, 
hundreds  of  which  may  ride  on  a speck  of  dust  floating  in  the  air.  or 
left  in  the  seam  of  the  milk  can,  there  will  be  8800  if  the  milk  is  left 
for  six  hours  at  90° ! If  the  milk  is  kept  close  to  the  freezing  point 
the  increase  is  hardly  perceptible.  Jcc  should  thus  be  the  basis  for 
all  honest  and  healthy  milk  supplies  and  the  idea  of  freezing  the 
milk  into  solid  blocks  lies  near. 

This  has  been  done  in  Paris  (France)  by  “ G.  B.  Guerin.” 
The  milk  was  filled  in  vessels  which  when  frozen  by  a refrigerator 
machine,  were  insulated  for  transportation.  Frozen  milk  has  been 
used  for  years  on  board  ocean  steamers. 

As  it  takes  quite  a while  to  freeze  the  milk  solid,  there  is  a draw- 
back in  its  creaming  during  the  process,  so  that  the  “block”  consists 
of  a very  poor  layer  at  the  bottom  with  one  of  cream  on  top  and  a 
very  concentrated  not  frozen  milk  in  the  funnebshaped  indentive  in 
the  middle  of  the  block.  Thus  a thorough  mixing  after  melting  is 
made  rather  difficult. 

This  phenomonon  has  even  been  suggested  for  the  condensing 
of  milk  instead  of  heat  which  will  be  mentioned  later  on. 

Lately  Mr.  Casse  of  Denmark  has  taken  a patent  on  a process 
infreezing  milk  which  has  been  utilized  in  shipping  large  quantities 
to  the  London  market. 

Part  of  the  milk  is  frozen  in  solid  blocks  and  these  are  packed 
in  large  pine  casks  which  are  provided  with  certain  hooks  to  hold  the 

ask  is  then  filled  completely 
been  cooled  to  84°.  The 
casks  are  more  or  less  in- 
sulated in  the  cars  and  on 
board  the  steamers  by  cov- 
ering them  with  sawdust, 
and  the  milk  arrives  in 
London  in  a sufficient  good 
condition  to  alarm  the 
brittish  dairymen. 

I understand  however 
that  before  freezing  the 
milk  is  pasteurized. 

\CUUM. 

In  L ’Indus trie  Latiere  May  10th,  1891,  M.  C.  Nourry  expresses 


ice  in  place.  The  c 


PRESERVING  IN 


9 


his  belief  in  this  system  and  though  I do  not  share  this  belief,  it 
may  be  of  interest  to  put  it  on  record  here.  Figs.  1 and  2 represent 
the  proposed  can,  A is  the  body  of  the  can  preferably  enamelled,  c 
is  the  piston  screw  which  is  turned  by  the  handle  d.  b is  the  piston 
head  with  valve  a opening  up  and  F opening  downwards.  H is  the 
opening  in  the  cover  and  J a slide  which  slides  in  a groove  on  the 
lower  side  of  the  cover. 

Suppose  the  pistonhead  B is  at  the  top  ab,  the  can  is  full  of 
air.  By  screwing  the  pistonhead  down  to  cd  the  air  is  expelled 
through  the  valve  G. 

The  milk  is  now  poured  in  by  the  opening  H so  as  to  fill  the 
whole  can  and  the  opening  H as  well.  This  drives  all  (or  nearly  all) 
the  air  out  and  the  slide  J is  closed. 

Pistonhead  is  then  screwed  up  to  ab,  letting  the  milk  through 
by  F into  the  space  c d ef  where  it  is  free  from  air. 

When  the  milk  is  needed,  a few  turns  on  piston  will  press  some 
through  g and  it  is  poured  out  by  H.  The  apparatus  is  cleaned  by 
unscrewing  the  cover  at  v and  the  inside  of  the  can  as  well  as  the 
piston] lead  may  be  made  of  glass! 

Granted  that  this  process  will  do  all  that  it  is  claimed,  granted 
it  will  prevent  the  cream  from  rising,  granted  that  the  anaerobic 
microbes  cannot  develop  without  their  aerobic  cousins  have  prepared 
the  way  for  them  and  granted  that  the  latter  cannot  live  without  air. 
Granted  all  this,  my  readers  will  agree  with  me  that  the  cost  of  such 
cans  would  preclude  their  use. 

PRESERVING  BY  ELECTRICITY. 

This,  like  butter  and  cheesemaking  by  electricity,  has  been 
talked  about,  but  while  experiments  seem  to  have  proved  that  elec- 
tricity may  to  a certain  extent  paralyze  microbes,  nothing  practical 
has  been  evolved  as  yet. 

PRESERVING  BY  HEAT. 

It  has  been  shown  how  the  bacteria  germs  develop  best  at  about 
blood  heat  and  how  their  development  is  reduced  all  the  more,  the 
colder  they  are  kept, — but  excessive  heat  has  a similar  and  even  bet- 
ter effect.  This  has  been  known  for  ages  and  the  preservation  of 
milk  and  cream  by  boiling  is  a common  precaution  among  house- 
keepers. 

Yet,  unless  the  milk  is  cooled  down  and  kept  cool,  the  effect  is 
only  to  keep  it  sweet  for  12  to  24  hours  longer  and  the  boiled  taste, 


10 


to  which  so  many  people  object,  prevents  its  general  use.  This  taste 
is  much  more  pronounced  in  milk  heated  in  open  vessels  than  in 
milk  sterilized  under  steam  pressure  in  the  modern  apparatus  and  yet 
there  is  the  same  objection  of  its  being  less  digestible  by  the  coag- 
ulation of  the  albumen.  Compare  the  digestibility  of  a soft  boiled 
and  a hard  boiled  egg  or  that  of  a raw  and  boiled  oyster. 

PRESERVING  BY  CONDENSING. 

If  this  boiled  taste  were  not  objectionable,  it  seems  to  me  that 
condensed  milk  as  lately  made  without  addition  of  sugar  would  be  a 
more  rational  way  of  solving  the  milk  supply  of  large  cities,  but 
though  this  has  been  attempted  in  several  large  places,  it  can  not  be 
said  to  have  become  very  popular.  Condensing  milk  with  addition 
of  sugar  has  been  and,  I believe,  will  be  the  favorite  method  of  pre- 
serving milk  for  ship’s  use  and  in  mining  camps,  where  the  trans- 
portation of  75%  water  is  quite  an  item. 

As  condensing  requires  a large  and  expensive  plant  it  is  no  use 
to  more  than  mention  it,  unless  it  be  to  draw  the  attention  of  city 
milk  inspectors  to  the  necessity  of  having  an  eye  to  the  frauds  in 
these  preparations,  as  I have  tested  several  samples  which  showed 
they  were  nothing  but  condensed  skim  milk.  I refer  also  to  the  so 
called  evaporated  cream,  often  simply  condensed  new  milk. 

I may  in  this  connection  express  the  opinion  that  at  the  present 
demand  for  these  goods  there  is  at  present  more  than  enough  factories 
to  supply  it,  and  that  farmers  should  bevery  cautious  about  establish- 
ing small  inefficient  plants,  they  will  find  it  difficult  to  compete  with 
the  two  world  renowned  firms  “ BORDEN  and  ANGLO  SWIZZ. 

Whatever  the  new  system  of  condensing  milk  by  freezing  may 
turn  out  to  be,  I cannot  foresee,  but  unless  such  milk  is  kept  frozen 
or  nearly  so,  it  seems  that  its  keeping  quality  must  be  very  problem- 
atic. 

It  is  claimed  (Me  Intyre)  that  by  freezing  the  milk  in  shallow 
metal  pans  it  is  possible  to  secure  a thin  layer  of  pure  ice  on  top  and 
by  breaking  this  up  the  whole  mass  of  milk  is  converted  into  a mix- 
ture of  ice  crystals  and  condensed  milk. 

This  mixture  is  put  into  a large  separator  like  those  used  in 
sugar  factories  and  the  condensed  milk  strained  from  the  crystals  by 
centrifugal  force. 

The  remaining  crystals  are  said  to  analyze  0.2  of  solids. 
This  system  would  have  the  advantage  of  a natural  flavor,  but  I fear 
it  will  not  prove  practical. 


11 


PRESERVING  BY  PASTEURIZING. 

While  the  heating  of  milk  to  boiling  point,  or  there  about,  always 
gives  a boiled  flavor,  it  is  possible  to  reduce  this  so  as  to  make  it 
barely  perceptible,  by  heating  only  to  150°  to  155°  Fah. 

Experiments  have  shown  that  if  the  milk  is  kept  at  this  temper- 
ature for  20  to  30  minutes  most  of  the  bacteria  will  be  killed. 

First  of  all  the  lactic  acid  bacteria  will  succumb  and  this  is  the 
fellow  which  generally  “ loppers  ” the  milk. 

But  other  and  more  dangerous  bacteria  among  those  which  are 
most  liable  to  be  found,  are  also  killed. 

Thus  did  “BITTER”  find  that  30  minutes  at  155°  killed  the 
tubercle,  the  typhoid  and  the  cholera  baccillus. 

But  there  are  also  others  which  require  a temperature  of  230° 
and  more  to  destroy — and  it  is  thus  evident  that  a perfect  safeguard 
is  not  even  obtained  by  heating  to  212°  or  215°. 

And  if  this  is  so,  it  seems  to  me  absurd  to  attempt  to  overcome 
the  popular  prejudice  against  the  “boiled  flavor”  when  we  can 
secure  a safeguard  against  the  most  common  dangers  by  heating 
only  to  155°  which  does  not  develop  that  flavor. 

But,  while  heating  to  boiling  point  and  even  heating  to  155° 
kills  most  of  the  bacteria,  it  does  not  kill  their  spores,  and  hence 
if  the  milk  is  left  at  a favorable  temperature  (between  80°  and  100°) 
for  any  length  of  time,  the  genus  will  develop  and  the  battle  com- 
mence anew. 

The  milk  must  therefore  be  cooled  immediately  as  low  down  as 
possible,  at  least  to  50°,  and  it  is  of  the  highest  importance  that  this 
is  done  quickly,  especially  between  the  temperature  of  120°  and  70°. 
It  matters  less  if  the  cooling  is  slow  from  155°  to  120°. 

INTERMITTENT  PASTEURIZATION. 

In  view  of  the  above  fact,  it  has  been  proposed  by  Dahl  to  heat 
the  milk  inclosed  in  vessels  to  158°  f or  £ hour,  then  cool  to  104°  for 
the  same  time,  then  heat  again  and  cool,  in  all  four  times  At  last 
heat  it  to  175°  or  212°  for  half  an  hour  and  cool  to  55°. 

This  is  however  neither  sterilizing  nor  pasteurizing  and  is  sim- 
a modification  of  the  intermittent  sterilization  proposed  by  Tyndall, 
and  though  very  effective  it  is  very  complicated  and  expensive. 
Large  quantities  of  milk  has  nevertheless  been  shipped  to  London 
from  Norway,  preserved  by  this  “ DAHL  ” method. 


12 


Meanwhile  I have  made  a few  experiments  which  lead  me  to 
believe  that  if  an  increased  safety  and  keeping  quality  is  desired 
the  following  process  may  be  practical  It  is  simply  a modification 
of  Dahl’s  and  is  to  heat  to  155°.  Keep  it  there  for  half  an  hour 
then  cool  to  100°  and  keep  it  between  90  and  100  for  2 or  3 hours, 
then  heat  to  155°  for  half  an  hour  and  cool  to  50°. 

While  no  bacteriological  examination  controlled  these  experi- 
ments I secured  a prolonged  keeping  quality  over  and  above  the 
single  heating  and  cooling  of  about  12  hours. 

PASTEURIZING  FROM  THE  MILK  SHIPPER’S  STANDPOINT. 

In  the  above  I have  chiefly  discussed  the  advantages  of  pasteur- 
izing from  the  consumer’s  stand- point  in  so  far  as  its  protecting  them 
against  dangerous  germs. 

But  to  the  milk^  shipper,  the  main  question  is  the  increased 
keeping  quality,  and  to  be  protected  against  the  losses  incurred  by 
sour  milk,  — often  large  in  hot  weather,  and  always  larger  when  there 
is  a surplus  of  milk  on  the  market  (queer  is’nt  it?)  If  we  consider 
these  losses  I believe  that  pasteurization  will  pay  the  shipper  to  large 
cities  as  a business  proposition  by  its  increased  keeping  quality. 

And  the  more  so,  as  the  middlemen  should  certainly  be  able  to 
handle  this  milk,  the  keeping  quality  of  which  is  at  least  12  to  24 
hours  better,  at  a smaller  margin. 

Nor  should  the  consumer  object  to  paying  something  extra  for 
the  extra  protection  which  the  pasteurizing  gives  him. 

STERILIZING. 

Though  I consider  it  absurd  to  object  to  the  insignificant 
" boiled  flavor  ” which  the  best  sterilizing  apparatus  leave  in  the 
milk,  and  though  I acknowledge  that  if  pasteurizing  is  good  as 
a protection  against  infection  and  as  a means  of  preservation,  steri- 
lizing is  certainly  better,  I write  for  the  great  army  of  practical 
dairymen,  and  for  these  sterilizing  with  its  rather  expensive  appar- 
atus is  of  less  interest  and  hence  I confine  myself  to  pasteurizing. 

I just  mention  the  apparatus  shown  at  the  Columbian  Expo- 
by'Popp  & Becker  of  Berlin,  which  is  advertised  in  German  papers 
under  the  name  of  “ STERILICON  ” and  for  which  F.  Correll  & Co. 
132  Nassau  Street,  New  York  is  agent.  Neuhauss  Gronwald  Oehl- 
mann  also  showed  his  apparatus  both  for  bulk  and  bottle  sterilizing 
and  showed  it  in  working  order. 

Besides  this  Dr.  Weigman  describes  one  made  by  Paul  Bitter 
von  Hamm. 

Any  one  who . studies  the  apparatus  described  for  pasteurizing 
can  easily  adapt  or  modify  some  of  them  for  sterilizing. 

But  if  care  is  needed  for  pasteurizing  much  more  care  is 
required  for  sterilizing  as  the  object  here  is  not  only  to  kill  most  of 
the  bad  bacteria,  but  also  to  preserve  the  milk  not  for  days  or  weeks, 
hut  for  months. 

I sampled  milk  sterilized  in  the  “ Sterlicon”  which  was  claimed 
to  be  6 months  old  and  which  was  perfect. 


CHAPTER  II. 


THE  FARM  PASTEURIZER. 

In  giving  a review  of  the  different  apparatus  proposed  for  pas- 
teurizing I regret  to  say  that  it  seems  to  me  that  none  of  them  are 
perfect  though  most  of  them  fulfill  their  object. 

It  may  also  here  be  in  place  to  make  it  clear  that  the  process  and 
apparatus  needed  in  pasteurizing  milk  or  cream  for  commercial  pur- 
poses is  different  from  what  may  be  used  in  pasteurizing  cream  for 
butter  making  or  milk  for  cheese  making. 

In  the  latter  two  cases  it  has  been  proved  sufficient  to  heat  to 
155°  or  160°  and  cool  immediately  to  65°  or  70°  as  the  “starter” 
is  then  added  and  the,  therein  contained,  right  kind  of  bacteria  have 
a chance  to  develop  and  predominate  before  any  of  the  bad  bacteria 
get  time  to  recover  from  the  paralyzing  effect  of  the  heating. 

Otherwise  the  keeping  of  the  milk  or  cream  at  155°  for  at  least  20 
minutes  (30  is  better)  is  essential,  and  this  has  caused  bacteriologists 
like  “Bitter”  and  “Russell”  to  condemn  the  continuous  pasteurizing 
apparatus 

In  this  they  are  right  when  used  as  at  present,  but  it  will  be 
shown  later  that  the  objection  is  not  tenable,  as  the  temperature  may 
easily  be  maintained  for  the  desired  period  by  introducing  an  insul- 
ated storage  tank  between  any  of  the  continuous  heaters  and  coolers, 
a plan  which  was  first  proposed  by  me  in  Hoard’s  Dairyman. 

Yet  it  is  important  that  the  readers  understand  the  necessity  of 
this  difference,  and  when  they  choose  an  apparatus  to  do  so  with  a 
view  of  the  desired  object. 

The  beauty  of  this  process  is  that  anybody  may  use  it  on  a small 
scale  without  investing  any  money  in  special  apparatus  more  than  a 
small  thermometer.  Take  a glass  jar,  a tin  can  or  bucket  holding  the 
desired  amount  of  milk,  and  place  it  in  a boiler  with  warm  water  on 
the  stove. 

Stir  the  milk  continuously  until  it  is  155°  Fahrenheit,  and 
see  to  it  that  when  it  has  reached  that  temperature  the  water  in  the 
boiler  is  only  a degree  or  two  higher. 

If  it  should  be  higher,  reduce  it  by  adding  cold  water.  Place 

13 


14 


the  boiler  where  the  temperature  will  remain  stationary  for  20  to  30 
minutes  and  cover  the  milk  can. 

Meanwhile,  have  a tub  filled  with  cold  water,  preferably  with  ice 
water,  and  place  the  milk  can  in  it.  Moving  the  can  round  with  one 
hand  (so  as  to  stir  the  water),  the  milk  is  stirred  with  the  other  hand 
until  50  degrees  cold. 

Where  there  is  a tank  with  flowing  cold  water,  it  is  enough  to 
stir  the  milk,  but  where  neither  this  nor  ice  are  at  hand,  the  quantity 
of  water  must  be  regulated  according  to  its  temperature. 

If,  as  for  instance,  there  are  20  lbs.  of  milk  at  155°  that 
we  desire  to  cool  to  60°  (50  would  be  better),  we  have  to  cool 
20  lbs.  95°  or  1900  units. 

Supposing  then  we  have  water  at  our  command  at  48°; 
then  we  must  theoretically  have  158^  lbs.  of  this  water  to  reduce  the 
milk  to  60°,  but  practically  this  is  not  enough  and  it  wrould  be 
too  slow  work,  hence  I consider  that  300  lbs.  of  such  water  would  be 
nearer  the  mark. 

This  question  of  cooling  is  the  great  stumbling  block  which  for 
years  will  prevent  farmers  from  pasteurizing  the  milk.  Indeed,  I 
feel  inclined  to  make  the  broad  assertion  that  unless  there  is  flowing- 
water  of  not  more  than  48°  or  else  a good  supply  of  ce,  pas- 
teurizing should  not  be  attempted. 

But,  as  I have  urged  again  and  again,  there  is  no  reason  why 
every  farmer  should  not  lay  in  a stock  of  ice.  In  Sweden  I had  my 
ice=heap  simply  covered  with  saw  dust.  There  is  no  need  of  expensive 
ice-houses,  and  a stock  of  ice  will  prove  a blessing  to  the  housekeeper 
and  useful  for  other  purposes. 

As  to  ice,  the  theoretical  amount  required  to  cool  20  lbs.  95° 
would  be  about  14  lbs.,  but  practically  it  will  take  about  pound 
for  pound  unless  the  first  cooling  is  done  with  water.  In  that  case 
^ lb.  of  ice  to  1 lb.  of  milk  may  be  figured  on. 

Pasteurizing  costs  money  for  fuel  to  heat  and  ice  to  cool,  and 
the  latter  is  the  most  expensive,  but  even  if  we  take  the  highest 
amount  of  ice,  the  cooling  will  after  all  only  cost  10  cents  for  100  lbs. 
if  the  ice  is  $2.00  per  ton. 

It  is  an  easy  matter  for  anyone  who  has  a thermometer  to  make 
the  above  experiment  on  a small  scale  and  convince  himself  of  the 
effect.  Unless  more  than  200  lbs.  are  to  be  pasteurized  I see  no  need 


15 


of  buying  any  expensive  apparatus. 
Get  as  many  shot-gun  cans,  8 
inches  in  diameter  and  22  inches 
high,  holding  40  lbs.  each,  as  may 
be  needed.  Place  them  in  an  ob- 
long boiler  ( Fig.  3 ) , made  to  order 
if  necessary.  Get  a suitable  tank 
for  cooling,  and  a stirrer  (see  Fig. 
3).  That  is  all  there  required. 

I acknowledge,  however,  that  if  money  and  steam  is  at  command, 
it  is  less  work  to  use  some  special  apparatus  than  to  keep  four  or  five 
cans  stirred  by  hand,  yet  part  of  this  gain  is  counterbalanced  by  the 
increased  labor  in  keeping  the  apparatus  clean,  and  at  present  I know 
of  nothing  better  for  small  quantities  than  common  shot-gun  cans. 


Fig-. 


CHAPTER  III. 


THE  PASTEURIZING  HEATER. 

In  writing  the  history  of  the  apparatus  which  have  been  and  are 
used  practically,  I find  it  impossible  to  mention  them  in  their  proper 
chronological  order. 

It  must  always  be  remembered  that  a pasteurizing  apparatus 
must  consist  of  a heater  and  a cooler  unless  indeed  the  same  appara- 
tus is  used  for  both  as  in  Prof.  Reessell’s,  John  Boyd’s  and  others. 

In  Denmark  the  first  heat- 
er us£d  was  the  one  constructed 
by  the  late  Prof.  Fjord  for  heat- 
ing the  milk  for  the  separators 
Fig.  4.  This  consists  of  a 
strong  wooden  barrel  D in 
which  a tinned  copper  vessel  c 
is  inserted.  A stirring  appara- 
tus K prevents  the  milk,  which 
enters  at  M through  H,  from 
scorching  on  the  side.  Steam  is 
introduced  by  E if  exhaust  and 
E if  direct  steam  is  used.  Con- 
densed water  escapes  through  G. 
The  milk  outlet  not  shown  in 
the  illustration,  is  above  the 
the  wood.  The  cooler  used  is 
generally  of  the  Lawrence 
type. 

Fig-  In  Sweden  the  first  Laval 

Pasteurizer  (see  Fig.  14,  page  21)  represents  another  principle.  The 
milk  is  pumped  up  over  a series  of  disks,  the  upper  ones  being  heat- 
ed by  steam,  the  lower  ones  cooled  by  water. 

Both  these  were  designed  originally  for  pasteurizing  the  skim 
milk,  a practice  to  which  the  economical  sense  of  the  Scandinavian 
farmers  insisted  on  soon  after  the  introduction  of  the  separators. 

The  Fjord  heater  has  the  advantage  of  holding  the  milk  a little 


n; 


17 


longer  warm  than  the  other,  but  as  far  as  practical  results  they  are 

about  alike  and  the  features  of 
both,  may  be  traced  in  most  of 
the  German  and  English  heat- 
ers. 

FJORD  HEATERS  (CHURN 
HEATERS). 

Thus  in  England  R.  A. 
LISTER  & CO  of  Dursley  make 
the  one  illustrated  in  Fig  6 and 
judging  from  appearance  a very 
substantial  and  well  made  heat- 
er it  is. 

In  Germany  “ Bergendorfer 
Eisenwerk”  constructs  an  ap- 
paratus shown  in  Fig.  7.  The 
main  difference  is  the  milk  in- 
take which  is  from  an  open 
gutter  M into  the  cover  which 
lias  an  open  pipe  in  the  centre 
round  the  shaft  of  the  stirring 
apparatus.  The  steam  enters  at 
s and  condensed  water  escapes 
at,  N.  The  milk  outlet  is  at  k 
and  the  last  milk  is  emptied  at  v. 

The  well  known  manufact- 
urer Ed  Ahlborn  of  Hildesheim 
makes  a very  neat  modification 

u 


Fig.  7. 


Fig.  9. 


IS 


shown  in  Figs.  8 and  9.  The  apparatus  is 
swung  on  pivots.  The  steam  enters 
through  one  of  them  (b),  this  facilitates 
the  cleaning  of  the  apparatus.  The  con- 
densed water  escapes  at  d,  while  the  milk 
enters  by  a cup  a a which  is  connected 
with  the  stirring  apparatus  and  provided 
with  two  tubes  which  lead  to  the  bottom. 
The  milk  escapes  by  c. 

A.  ROSSLER  of  Berlin  constructs  a 
similar  apparatus  and  so  does  “ AHRENS  ” 
but  his  apparatus  has  a larger  capacity 
and  thus  exposes  the  milk  to  the  heat  for 
a longer  time. 


Messrs.  D.  H. 
BURRELLof  Little 
Falls  N.  Y.  con- 
structed another 
modification  of  this 
apparatus  sugges- 
ted by  Mr.  J.  D. 
Frederiksen.  This 
is  illustrated  in 
Fig.  10.  It  has 
the  wooden  tub  a. 
but  the  inner  ves- 
sel b b b b has  a 
cone  in  the  centre 
b'  b'  b'  b'  which 
leaves  a deep  an- 
Fl£*  10 • ular  vat  M with  a 

stirrer  D d d d. 

The  milk  enters  at  H and  the  stirrer  js  driven  by  a cord  pulley  L 
below  the  bottom  which  is  connected  by  a shaft  N through  the  tube 
k k.  bteam  enters  at  s through  a perforated  coil  s s which  ends  in 
the  centre  of  the  cone.  The  space  o o o o is  filled  with  water  and 
has  an  overflow  pipe  not  shown.  The  last  milk  is  emptied  at  v and 
the  water  at  w.  The  top  of  the  cone  b'  b'  is  kept  below  the  surface 
of  the  milk  which  escapes  at  p.  In  order  to  prevent  steam  from 
forcing  the  air  from  the  cone,  an  aircock  is  provided  at  a. 


19 


The  apparatus  holds  500  lbs.  and  thus  exposes  the  milk  for  15 
minutes  to  the  heat  if  2000  lbs.  an  hour  is  run  through  it. 

The  objection  to  all  these  apparatus  is  that  the  stirrers  keep  on 
mixing  ths  new  cold  milk  with  the  heated  and  this  objection  is  the 
greater  the  smaller  the  quantity  of  milk  is  which  the  apparatus 
holds. 

In  spite  of  the  stirrers  running  close  to  the  walls,  there  will 
always  be  some  coagulated  albumen  on  the  sides  and  it  has  been 
proposed  to  have  the  stirrers  covered  with  brushes  as  has  been  done 
in  the  case  of  other  apparatus  which  will  be  shown  later. 

All  the  above  mentioned 
apparatus  were  designed  to  heat 
the  milk  to  150°  or  160°  Fah.  only, 
but  it  is  in  order  here  also  to  men- 
tion the  two  latest  sterilizing 
heaters  which  of  course  may  be 
used  for  pasteurizing,  as  they  evi- 
dently are  an  evolution  of  the 
afore  mentioned  heaters. 

It  is  true  KLEEMAN’S  Fig.  11 
may  be  also  said  to  be  a simplifi- 
cation of  his  previous  rather  com- 
plicated but  effective  sterilizer. 
The  milk  enters  at  the  bottom 
of  the  vessel  at  m in  the  cen- 
tre of  the  cone,  flows  upward 
and  then  down  in  the  anular  ring 
and  up  again  compelled  by  a cor- 
responding anular  water  tank  which  is  attached  to  the  cover. 

The  steam  or  hot  water  is  found  in  s,  s'  and  s"  and  the  milk 
passes  between  these  leaving  at  o.  The  dasher  D D d d prevents  the 
scorching  of  the  milk. 

The  milk  is  forced  through  the  apparatus  and  elevated  from  o 
up  to  the  cooler  by  a force  pump. 

In  Fig.  12.  we  find  a similar  idea  by  Mr.  W.  Wetterling  of 
Wismar,  Germany.  Two  steam  chambers  are  inserted  in  a barrel  a 
one  G in  the  centre  and  another  E ringformed,  leaving  an  anular 
space  between  them. 

The  milk  enters  into  this  by  L and  rises  between  the  two  steam 


20 


Fig.  13.  Dierk  & Mollman’s  Heater. 


21 


chambers  overflowing  the  outside  steam 
chamber  E and  then  down,  again  be- 
tween E and  a rotating  cylinder  B and 
finally  up  in  the  barrel  and  out  by  M . 

The  rotating  cylinder  B has  brushes 
attached  and  so  have  the  stirrers  F which 
are  screwed  in  the  top  of  the  rotating 
cylinder. 

The  pulley  d revolves  the  cylinder 
and  the  stirrers  which  brush  the  steam 
chambers  on  both  sides  continuously 
and  thus  prevent  the  scorching. 

DIERKS  D.  MOLLMAN  in  Osnab- 
Fig.  12.  ruck  also  aims  to  prevent  scorching  by 

providing  the  dasher  with  brushes  see  Fig.  13.  The  milk  is  forced 
through  it  with  the  milk  pumxi  A and  passes  between  two  cylinders 
which  are  placed  in  a tank  d,  and  from  there  it  is  forced  up  through 
the  pipe  m to  the  cooler. 

The  rod  R rotates  the  stirrer  s which  is 
provided  with  brushes.  The  steam  pipe  c 
has  a lower  opening  into  d and  an  upper  one 
in  the  centre  of  B shown  by  the  arrows. 

The  cover  of  the  outer  cylinder  can  be 
taken  off. 

“ HOCHMUTH  ” has  also  left  his  surface 
heaters  described  elsewhere  and  constructs 
an  apparatus  with  stirrer  which  he  rotates  by  1 
the  steam  used  for  heating. . 

SURFACE  HEATERS  WITH  MILK  EX- 
POSED. 

We  have  thus  traced  the  Fjord  heater  in 
all  its  evolutions  and  turn  now  to  those 
heaters  where  the  milk  is  allowed  to  trickle 
over  the  outside  of  a heating  surface  by  it’s 
own  gravity. 

In  Sweden  DE  LAVAL  constructed  the 
well  made  if  rather  expensive  combined  heat- 
er and  cooler,  Fig.  14. 


Fur.  14. 


In  Germany  Hr  von  F.  HOCHMUTH 

adapted  the  Lawrence  cooler  to  his  pur- 
pose as  shown  in  Fig.  15.  It  is  divid- 
ed in  three  parts.  The  lower  one  acts 
as  cooler,  the  water  enters  at  the  bot- 
tom and  is  then,  when  warmed  at  the 
top  of  the  cooler  led  through  a curved 
pipe  into  the  upper  part  leaving  at  a. 
There  the  heat  absorbed  from  the  milk 
is  utilized  for  the  preliminary  heating. 
Meanwhile  the  centre  part  is  heated  by 
steam  entering  at  D and  the  condensed 
water  escaping  at  c. 

We  find  the  same  objection  to  this 
apparatus  as  to  the  Laval,  in  the  great 
drop,  which  requires  the  milk  to  be 
pumped.  This  led  Mr.  Hochmuth  to 
Fig.  15.  m odify  it  and  construct  one  with  the 

heater  placed  horizontally  Fig. 

16.  and  also  one  with  both 
heater  and  cooler  in  a horizon- 
tal position.  Fig.  17.  In  addi- 
tion to  this  change,  he  also 
ado  p t e d 

a cover  Fig.  17. 

which  protects  the  milk  against  the  air  as  well 
compels  it  to  follow  the  curvature  of  the  cor- 
rugated surface  instead  of  flowing  on  top. 

LAWRENCE  also  constructed  his  appar- 
atus with  a cover  for  the  heater  (see  Fig.  18.) 
in  which  is  used  a hot  water  circulation  system 
(a — b). 

There  is  thus  no  end  to  the  combinations 
of  heaters,  indeed,  every  cooler  devised  may 
be  used  as  heaters  and  vice  versa,  but,  as  a 
rule,  it  requires  twice  the  cooling  surface  to 
cool  that  it  does  to  heat  100°. 

Running  the  milk  over  an  exposed  surface 
16.  may  be  objected  to  from  a strict  bacteriologi- 

cal standpoint,  but  practically  with  the  milk  such  as  we  receive  it,  I 


23 


believe  it  is  rather  an  advantage  while  it  is  heating  and  during  the 
first  cooling,  as  it  will  drive  out  many  taints  which  have  not  a bacter- 
iological origin.  Dur- 
ing the  last  cooling  it  is 
safer  to  have  th  e surface 
protected.  If  the  milk 
is  perfect,  it  is  better  to 
exclude  the  air  as  much 
as  possible. 

SURFACE  HEATERS 
WITH  MILK  PRO 
TECTED. 

“CARL  THIEL’’ 

as  early  as  1886  adopted 
a system  of  heater  Fig. 
19  where  the  milk  is  not 
exposed  to  the  open  air. 
It  consists  of  a tinlined 
wooden  cylinder  a be- 
tween which  and  a cor- 
rugated cylinder  is  a 
perforated  steam  coil  o 
with  steam  entering  at 
h thus  heating  the 
water  to  the  desired 
temperature  read  off  on 
the  thermometer  b. 
The  overflow  water  es- 
capes at  p and  is  emp- 
tied at  n. 

The  milk  flows  from 
the  tank  x on  to  the 
curved  cover  which  is 
perforated  so  as  to  dis- 
tribute the  milk  evenly 
on  the  upper  corrugation  from  whence  it  flows  to  the  bottom  and  out 
by  i and  k,  the  thermometer  m showing  its  temperature. 

Dr  Fleishman  heated  1250  lbs.  of  milk  per  hour  from  66°  to  140° 
Fah.  with  the  heating  water  only  158°. 


Fig.  18. 


24 


Theil  used  a similar  constructed  cooler,  but  of  course  any  kind 
of  cooler  can  be  used. 

In  France  MR.  F.  FOUCME  constructed  what  he  calls  a multi- 
tubular pasteurizer.  Fig.  20. 

The  milk  leaves  the  tank  M and 
enters  the  bottom  of  the  heater 
which  is  heated  by  steam  entering  at 
S.  After  passing  through  a lot  of 


Fig.  19.  Fig.  20. 

straight  tubes  the  milk  leaves  the  heater  and  enters  the  cooler  at  the 
top.  The  tubes  in  the  cooler  are  cooled  by  water  from  tank  w. 
This  apparatus  fills  the  bill  as  far  as  excluding  the  air  during  the 
entire  operation,  but  whether  it  has  obtained  any  extensive  use  I do 
not  know.  It  can  be  cleaned  by  loosening  the  top. 

Prof.  Leze  describes  a heater  made  by  HIGNETTE  devised  by 
COLLET.  It  is  a series  of  tubes  arranged  zig  zag  like  the  Lawrence 
cooler  see  a Fig.  39,  but,  instead  of  having  only  one  tube  there  are 
three  concentric  tubes  which  are  joined  together  with  specially  con- 
structed concentric  elbows  held  in  position  by  bolts. 

By  loosening  these  bolts  the  tubes  can  easily  be  taken  apart. 

The  milk  circulates  between  the  centre  tube  and  the  second  and 
the  hot  water  circulates  in  the  opposite  direction  in  the  centre  tube 
and  between  the  second  and  third  one.  This  is  said  to  be  a very 
effective  heater. 

As  an  experiment  I designed  the  apparatus  for  Mr.  A.  H.  Barber 
of  Chicago,  which  is  illustrated  in  Fig.  21.  This  is  really  an  adap- 
tion of  a cooler  illustrated  by  Dr.  Fleischmaun  and  made  by  Jellinek 


25 


Romanowsky  years  ago.  Or  it  might  be  said  to  be  an  adaptation  of 
the  latest  De  Laval  Heater  shown  in  Fig  5.  It  consists  of  4 sets  of 
tin  cans  abc&d  placed  inside  a galvanized  or  wooden  tank  e.  The 

milk  enters  at  N 
and  passes  through 
a two  inch  tube  in 
the  can  A A.  From 
there  it  escapes 
through  the  perfor- 
ated holes  K in  the 
rim  at  the  bottom 
into  the  can  B B 
and  rises  up  and 
flows  through  4 
pipes  x into  the 
third  can  cc. 
Here  it  goes  down 
again  as  in  A and 
escapes  through 
Fi&  21-  the  perforated  rim 

into  the  last  can  d which  is  provided  with  an  overflow  M and  draw  off 
faucet  p. 


Fig.  5. 


The  water  in  the  cans  is  either 
circulated  hot  or  heated  by  steam 
through  the  pipes  s which  are  pro- 
vided with  a steam  jet  arrangement 
which  sets  the  water  in  a strong  cir- 
cular motion.  The  overflow  nipples 
(o),  as  well  as  the  steampipes,  are 
connected  by  rubber  hose  with  their 
respective  pipes. 

I may  say  here,  that  of  all  sys- 
tems of  heating  (excepting  direct 
steam),  I prefer  to  have  a hot  water 
circulation  (by  the  aid  of  a rotary 
pump);  it  gives  a more  even  temper- 
ature. 

The  above  apparatus  heated  2,000 


26 


lbs.  of  milk  per  hour  from  54°  to  155°  Fall.,  with  a circulation  of 
water  at  180°.  Used  as  a cooler,  it  cooled  only  1,000  lbs.  per  hour 
from  155°  to  60°  with  water  pumped  over  and  over  through  a tank 
with  ice. 

In  Sweden  DE  LAVAL  solved  the  protection  problem  as  shown 
in  Fig.  5,  which  takes  the  place  of  the  heater  in  his  combined  heater 
and  cooler  (Fig.  14). 

This  apparatus  consists  of  two  closed  double  vessels  fitting  one 
into  the  other  in  such  a way  as  to  form  concentric  narrow  apertures 
of  large  surface,  through  which  the  milk  is  forced.  The  aperture  is 
only  about  of  an  inch  and  the  milk,  which  is  kept  in  constant 
motion,  is  rapidly  and  evenly  heated,  without  allowing  any  albumen 
to  coagulate. 

Each  vessel  has  a pipe  (a)  which  passes  down  close  to  the  bot- 
tom; these  two  pipes  are  at  the  upper  end  joined  at  b where  the  steam 
enters. 

Both  vessels  are  also  connected  by  a pipe  (c)  by  which  the  con- 
densed steam  escapes  from  the  inner  vessel  into  the  outer,  from 
which  it  again  flows  through  the  pipe  (d).  The  inlet  of  the  milk  is 
regulated  by  an  ordinary  regulator  cup  (e)  with  float,  same  as  used 
on  the  separators.  After  the  milk  has  passed  down  through  the  inner 
conical  aperture,  it  rises  through  the  outer  one  and  flows  over  the  rim 
of  the  annular  receiver  placed  round  the  above  named  regulator  cup, 
and  flows  off  through  the  pipe  (g).  At  the  base  of  the  outer  vessel 
are  fitted  a faucet  ( h ) ( for  drawing  off  the  milk  remaining  in  the  ap- 
paratus after  the  work  is  finished)  and  a 
screw^plug  ( 1 ) for  emptying  out  the  heating 
water  from  the  outer  vessel.  The  inner  ves- 
sel is  emptied  of  its  water  through  the  open- 
ing n,  by  means  of  a syphon. 

The  apparatus  is  made  in  three  sizes: 

No.  3 heats  650  liters  ( =150  gallons)  per  hour 
No.  4 heats  1,200  liters  ( =265  gallons)  per  hour 
No.  5 heats  1,800  liters  ( =400  gallons)  per  hour 
Similar  heaters  have  been  used  by  Mr. 
Bentley  who  uses  two  or  more  sets  consisting 
of  two  cans  (Fig.  22),  an  outer  one  B b b b, 
and  an  inner  one  A A A A.  The  inner  one  has 
a tube  H through  which  the  milk  flows  under 


27 


the  bottom  into  the  outer  can  and  thence  out  to  the  second  set  of 
cans  through  M.  Both  are  set  in  a tank  of  water  which,  together  with 
the  water  w in  A,  is  heated  by  a jet  of  steam. 

The  Creamery  Package  Mfg.  Co.  has  changed  this  plan  some- 
what, and  just  finished  a large  apparatus,  with  six  set  of  large  cans, 
arranged  in  a tank  one  below  the  other.  It  is  intended  for  the  cream- 
ery of  Mr.  Wood,  and  supposed  to  pasteurize  the  milk  fast  enough 
for  two  or  three  Alpha  separators. 

Mr.  Lawson,  of  Grinnel,  uses  a similar  but  simpler  device,  as  he 
lets  the  milk  down  through  an  outside  pipe,  something  like  the  inlet 
to  Fjord’s  heater,  into  a single  can  from  which  it  runs  into  the  cooler. 
The  can  and  pipe  is  placed  in  a barrel  with  boiling  water  (direct 
steam). 

As  cooler  he  uses  something  like  the  cream  cooler  sold  by  F.  B 
Fargo,  with  a tube  soldered  to  the  inside  of  the  can  which  he  places 
in  a barrel  with  crushed  ice  and  salt.  It  is  possible  to  pasteurize 
the  cream  from  one  separator  with  one  such  heater  and  two  coolers. 

Though  of  no  practical  value  I illustrate  in  Fig.  23  a heater  made 
as  early  as  1887,  by  G.  Reinsch,  of  Breslau. 

It  consists  of  a steam 
chamber  (5),  and  a milk 
chamber  (6),  which  has  a 
high  rim  (7)  to  prevent  foam- 
ing over.  The  milk  enters  at 
(3)  and  leaves  at  (4).  Not 
being  stirred  it  seems  to  me 
that  a direct  current  from  3 
to  4 would  soon  be  established. 
The  proportionate  heating 
surface  is  also  too  small. 

TANK  HEATERS. 

To  all  the  “continuous”  heaters,  the  bacteriologists  object — as 
before  said — because  even  with  a large  body  of  milk  in  transit  there 
is  no  assurance  that  all  the  milk  has  been  exposed  to  the  high  tem- 
perature for  the  time  needed. 

On  this  principle  Prof.  Russell  of  Madison,  Wis.,  constructed  an 
apparatus  illustrated  in  Figs.  24,  25  and  26,  which  he  calls  a “ com- 
bined pasteurizer  and  cooler;”  this  is  a misnomer,  it  is  a “pasteur- 


28 


izer;  if  it  were  not  designed  to  cool  as  well  as  heat  wit  onld  simply 
he  a heater.  I point  this  out  as  there  is  a tendency  to  call  the  sim- 
ple heating  of  the  milk  pasteurizing;  this  is  wrong,  pasteurizing  is 
both  heating  and  cooling. 

The  apparatus  consists  of  a wooden  vat  o v Fig.  24,  with  one  or 
two  narrow  tin  vats  I v. 

A rod,  R,  Fig.  26,  worked  backwards  and  forwards  by  a crank, 
carries  the  milk  paddles  i s,  and  is  connected  with  the  two  rods  R, 
which  carries  the  water  paddles  o s.  One  pipe  w p,  introduces  both 
water  and  steam.  S on  Fig.  25  represents  the  milk  paddles.  The 
whole  is  covered  with  a cover.  The  milk  is  filled  in  and  the  paddles 
are  kept  moving  during  heating,  and  when  at  the  desired  temperature 
is  left  for  twenty  minutes. 

Then  the  hot  water  is  drawn  off  and  cold  water  is  turned  on  dur- 
ing constant  stirring  until  it  is  about  70°.  When  cold  enough  the 
milk  is  drawn  by  M o,  by  opening  a special  constructed  faucet  s c, 
with  a straight  cylinder.  The  temperature  is  observed  atT  h r. 

This  apparatus  is  used  successfully  in  the  Madison  Experiment 
Creamery  (Dairy  School),  for  pasteurizing  small  amounts  of  cream 
sold  in  the  city. 

It  is  made  and  improved  upon  by  CORNISH  CURTIS  & GREENE 
MFG.  CO.,  of  Ft.  Atkinson,  Wis.,  who  has  sold  several  complete  out- 
fits with  sterilizing  ovens,  etc.,  etc. 

N.  S.  Andrews,  of  Dubuque,  Iowa,  writes  the  following  descrip- 
tion : 

“My  pastuerizing  outfit  consists  of  a heating  vat,  cooling  vat, 
oven,  milk  or  cream  receptacle,  and  hoisting  crane,  and  track.  The 
heating  and  cooling  vats  are  placed  under  the  track  which  is  sus- 
pended from  the  ceiling,  and  is  of  sufficient  length  to  allow  the  milk 
receptacle  to  pass  them  at  one  end,  and  be  lowered  to  receive  the 
milk.  When  filled  it  is  raised  and  returned  via  the  track  to  the  tank. 
The  milk  receptacle  has  an  interior  agitating  device  which  may  be 
operated  either  by  steam  or  hand.  The  cooling  vat  is  internally 
arranged,  so  that  it  may  be  filled  with  ice,  and  not  interfere  with  put- 
ting the  milk  receptacle  into  it  or  taking  it  out. 

Among  the  tank  heaters  used  for  pasteurizing  must  be  men- 
tioned Mr.  John  Boyd’s  cream  vat,  Fig.  27. 

For  pasteurizing  he  has  modified  the  construction  and  made  the 
vat  with  a water  space. 


29 


PROF.  RUSSELL’S  PASTEURIZING  APPARATUS. 

Fig.  24— Dlagramatic  side  view  of  pasteurizer — i.  v.—  inside  vat  for  milk;  s.  c.— stop-cock  in  outlet  tube;  m.  0. — milk  outlet:  /.—lever  to  control  stop- 
cock;  0.  v. — outside  vat;  w.  c. — water  chamber;  w.p. — water  pipe  (steam  or  water);  ther. — thermometer  in  milk  chamber;  r. — brass  rod  to  which  1.  s, 
(inside  stirrers)  in  milk  chamber  are  attached;  r' rod  to  which  a s.  (outside  stirrers)  are  attached;  c. — crank;/. — pulley. 


30 


Hot  water  is  circulated  through  the  swinging  coil,  and  from  there 


it  enters  the  water  space  round  the 
end,  leaving  it  at  the  other. 


Fig.  27. 

few  bacteria  floating  around,  and  if 
killed  by  the  heat. 

MR.  H.  CORRELL,  of  Allegheny 
sen  ted  in  Fig.  28. 


vat  through  a rubber  hose  at  one 

When  cooling,  the  circula- 
tion of  the  cold  water  is  simply 
reversed.  Mr.  Boyd  guarantees 
that  3,000  lbs.  of  milk  may  be 
heated  to  155°  in  sixty  minutes, 
and  that — by  the  aid  of  ice  wa- 
ter—he  can  cool gt  even  quicker 
than  that. 

The  objection  that  the  milk 
is  exposed  to  the  air  while  heat- 
ing has,  in  my  opinion,  but  little 
weight.  In  a room  used  for 
pasteurizing  there  should  be  but 
there  were  a few,  they  will  be 


Pa.,  is  making  a vat  repre- 


There  is  an  agitator 
(3)  which  has  a swing- 
ing motion  and  a cover 
(2),  which  is  so  arranged 
as  to  carry  away  any 
condensed  vapor  from 
the  milk  during  heating. 
It  has  also  an  opening 
in  the  top  (1)  which  is 
closed  with  a layer  of 
cotton. 

Otherwise  it  is  like 
an  ordinary  American 
Fl&-  28*  cheese  vat  and  may  be 

heated  by  steam  or  hot  w^ater,  and  cooled  by  water.  It  has,  as  yet, 
oidy  been  tried  with  a capacity  of  75  gallons,  writes  the  inventor,  but 
he  is  going  to  make  one  for  150  gallons.  The  time,  he  says,  need 
not  take  more  than  1^  or  2 hours  for  both  heating  and  cooling. 


31 


I am  afraid  he  will  find  that  it  will  take  too  long,  if  he  builds 
them  much  larger. 

BITTER,  who  also  condemns  all  continuous  apparatus,  designed 
the  one  shown  in  Fig.  29. 


It  consists  of 
a tinned  copper 
vessel  which  is 
closed  with  an 
overlapping  cover. 
Close  to  the  inner 
wall  is  a tinned 
copper  coil  enter- 
ing at  the  top  (s), 
and  at  the  bottom 
it  turns  up  into  a 
smaller  coil  in  the 
center  of  the  ves- 
sel; this  coil  re- 
turns to  the  bottom 
and  lets  out  the 
condensed  water  at 
p and  N.  Between 
the  two  coils  ro- 
tates a stirrer  R. 
The  milk  is  let  out 
at  v. 


*lg*  As  the  appa- 

ratus does  not  hold  more  than  100  lbs  , I do  no  injustice  by  relegat- 
ing it  to  experimental  purposes  only. 

In  the  U.  S.  Agricultural  year  book  for  1894,  just  published,  Dr. 
E.  A.  DeSchweinitz  has  a treatise  on  “The  Pasteurization  and  Steril- 
izing of  Milk,”  from  which  I gather  that  the  Appleberg  Hygienic  Milk 
Co.,  at  Bawling,  N.  Y.,  has  patented  an  “apparatus”  for  pasteurization. 

It  consists  of  a wooden  box  four  feet  square  with  a hinged  lid. 
On  the  bottom ^ is  a steam  coil.  Inside  the  coils  the  (rectangular) 
milk  cans,  holding  forty  quarts,  are  placed  and  covered  with  perfo- 
rated tin  lids  to  permit  the  insertion  of  a thermometer.  The  cans  fit 
closely  together  inside  the  coil. 

During  the  process,  the  milk  is  kept  thoroughly  stirred  (how?). 


The  temperature  varies  from  16°  to  180°,  and  steam  is  turned  on  from 
twenty  to  thirty  minutes. 

The  milk  is  filled  hot  into  the  glass  jars,  which  are  placed  in  ic<? 
water  to  cool. 

At  Danby,  N.  Y.,  is  also  a plant  for  “sterilizing”  the  milk  in 
bulk,  hot  water  being  used  instead  of  dry  steam. 

Under  the  heading  of  tank  heaters  I must  mention  the  system  of 
heating  by  leading  steam  (exhaust  or  direct)  into  the  milk. 

This  has  been  used  in 
some  German  creameries 
for  skim  milk  on  the  “Kort- 
ing  ” system,  illustrated  in 
Fig.  30,  which  shows  how 
the  current  is  directed  di- 
agonally against  the  sides. 
The  heater  consists  of  a 
trumpet- shaped  end  to  the 
steam  pipe  with  openings 
just  behind  the  point  of 
the  steam  jet  on  the  same 
principle  as  our  steam  jet 
pumps  and  heaters.  See 
fig.  30. 

A similar  idea  has  been 
adopted  by  MR.  BENTLY, 
called  by  him  a “ Gemicide.”  This  is  indicated  in  Fig.  31,  by  two 
wide  tubes  in  which  two  steam  jets  blow  in  different  directions  caus- 
ing a current  in  the  milk,  as  in- 
dicated by  the  arrows.  The 
steam  pipes  are  joined  together 
above  (not  shown  in  illustra- 
tion) with  a drip  arrangement 
in  the  center  so  as  not  to  intro- 
duce any  of  the  steam  con- 
densed in  the  pipes. 

In  Fig.  32  I have  shown  the  simple  Barber  noiseless  heater  in- 
tended for  water  with  which  I have  made  start  the  current  in  any 
desired  direction  by  modifying  that,  a “ heater  ” for  direct  steam  can 
be  made  by  anybody  at  a nominal  cost. 


Fig.  31. 


33 


Fig.  32. 


Mr.  Newton,  ex-Presi- 
dent  of  Iowa  Dairymen’s 
Association,  was  the  first 
to  suggest  the  plan  o ele- 
vating the  skim  milk  into 
a bucket  placed  in  the  tank, 
and  then  have  an  exhaust 
steam  pipe  enter  into  the 
bucket,  thus  heating  the 
milk. 


Fig.  33. 


34 


While  these  methods  may  do  for  heating  skim  milk,  I can  hardly 
recommend  them  for  new  milk,  even  if  no  boiler  compounds  are  used, 
and  even  if  no  oil  is  carried  over  from  the  cylinder  in  the  exhaust 
steam,  the  fact  remains  that  as  a rule  the  milk  will  be  diluted  with 
six  or  seven  per  cent,  of  condensed  steam,  though  Mr.  Korting  claims 
that  there  is  only  a dilution  of  three  to  five  per  cent,  with  his  “ heater.” 

CENTRIFUGAL  HEATER. 

We  now  come  to  the  heaters  where  the  milk  is  forced  over  the 
heating  surface  by  centrifugal  force.  The  first  one  was  constructed 
by  the  pioneers  in  the  manufacture  of  separators,  Messrs.  LEPELDT 
& LENTCH,  of  Schoeningen  Braunschweig,  Fig.  33.  It  consists 
of  a revolving  horizontal  drum  A,  in  which  the  milk  is  cleaned  of  the 
dirt  the  same  way  as  in  a cream  separator.  Then  it  flows  between 
the  outside  of  the  drum  and  the  wall  of  the  steam  jacket  which  re- 
ceives the  steam  from  the  pipe  s,  and  is  relieved  from  the  condensed 
water  by  K. 

Besides  the  high  speed  of  the  drum,  the  peculiar  construction, 
and  a pair  of  small  wings  act  as  a centrifugal  pump  which  forces  the 
milk  to  any  reasonable  height  through  the  pipe  M.  The  capacity  of 
this  machine  is  1,000  lbs.  per  hour. 


Fig.  34. 

Finding  the  apparatus  shown  in  Fig.  21  too  cumbersome  and 
having  too  much  surface  to  clean,  I designed  the  heater  shown  in 
Figs.  34  and  35,  made  by  MR.  BARBER,  of  Chicago. 

It  consists  of  a cast-iron  base  I,  in  which  a turbine  flyer  f is  in- 
serted and  driven  by  steam  from  the  pipe  f s.  It  has  also  pipe  t for 
the  exhaust,  but  this  is,  as  a rule,  closed  by  the  damper  K,  when  not 


less  than  1,000  pounds  per 
hour  is  treated.  Fig.  35  is 
a cross  section  of  the  heater 
where  G is  a galvanized 
cylinder  riveted  to  the  base 
and  provided  with  an  an- 
nular tin  gutter  H.  D is  a 
slightly  conical  tin  drum 
soldered  to  a tinned  brass 
or  malleable  iron  bottom 
with  a spindle  which  fits 
in  the  cup  c revolved  by 
the  turbine  flyer  f.  The 
drum  d is  strengthened  by 
a hoop  at  the  top,  into 
which  is  riveted  a cross  (r) 
of  four  rods  which  again 
brace  the  Finch  pipe  p 
that  acts  as  spindle  for  the 
drum.  The  cylinder  G has 
a flat  cover  with  a cross= 
bar  b,  which  is  held  in  position  by  two  thumb  screws  m.  In  the  cen- 
ter of  this  bar  is  the  upper  bearing. 

The  milk  enters  at  p through  a regulating  cup  such  as  used  for 
separators,  and  is  thrown  out  of  four  small  holes  at  the  bottom  of  the 
pipe  pp,  and  fills  the  space  M where  any  possible  dirt  collects.  It 
then  overflows  the  ring  d and  flows  in  a thin  film  (shown  by  the  ar- 
rows) and  is  thrown  in  the  gutter  h,  leaving  through  the  spout  with 
the  thermometer  L. 

The  exhaust  steam  from  the  flyer  f goes  up  through  eight  holes 
x x into  the  cylinder  and  heats  the  drum  D.  In  running  about  1,000 
lbs.  of  milk  per  hour  I raised  the  milk  from  about  54°  to  155°  with 
the  exhaust  steam  alone,  but  when  I run  1,500  lbs.  an  hour  I had  to 
use  some  live  steam,  which  is  led  through  the  pipe  s under  the  bot- 
tom of  the  drum.  If  the  steam  pressure  and  milk  supply  is  uniform 
this  apparatus  heats  it  steadily  within  a variation  not  to  exceed  four 
or  five  degs.  Fah.  A wooden  jacket  would  be  advisable  to  economise 
steam  especially  in  winter.  The  condensed  steam  escapes  by  K and 
by  two  small  holes  i i in  the  bottom. 


36 


While  the  milk  does  not  get  any  percejjtible  “boiled  taste,”  there 
is,  after  running  3 000  lbs.  through  it,  quite  a layer  of  coagulated 
albumen,  which  takes  some  labor  to  clean  off.  Yet  I would  far  rather 
clean  that  one  drum  instead  of  five  or  six  cans,  even  if  the  albumen 
deposit  is  less  there.  In  Fig.  34  the  apparatus  is  shown  as  connected 
with  three  Baer  coolers. 


M 


than  that  used  by  me,  450  to  500. 
it  may  be  arranged  to  elevate  to 
any  height. 

After  I had  run  this  heater 
for  a month  I was  amused  to  hear 
that  K.  HANSEN  & SCHRODER 
had  made  a heater  whereby  they 
obtain  the  same  result  by  other 
means,  and  though  not  strictly  a 
centrifugal  heater  I class  it  under 
these.  Fig.  37  represents  this 
heater,  consisting  of  a wooden  cov- 
ered steam  jacket  A,  which  is 
swung  on  pivots  p.  Steam  enters 


I propose  to  utilize  the  same 
idea  by  having  the  bottom  of  the 
drum  t (see  Fig.  36)  cast  with 
shovels  on,  and  rotate  the  drum  by 
a steam  jet  s.  By  this  application, 
or  by  driving  it  with  a gearing  at 
the  top  it  is  optional  whether  the 
milk  shall  be  taken  in  from  the 
top  or  through  the  bottom  bearing 
at  l p.  The  advantage  of  the  lat- 
ter plan  is  obvious  as  the  heater 
will  act  as  an  elevator  at  the  same 
time,  thus  killing  two  birds  with 
one  stone.  As- the  drum  is  twenty- 
eight  inches  deep  It  will  be  possi- 
ple  to  lift  the  milk  at  least  two 
feet  from  M to  the  outlet  N of  the 
gutter  g,  and  with  a higher  speed 


at  s,  and  the  condensed  water  escapes  through  the  waterlock  w,  both 
being  connected  by  a union  u. 

The  milk  enters  the  tinned  copper  vessel  b by  the  funnel-shaped 
cover  c,  and  the  shape  of  the  vessel  is  made  so  that  the  revolving- 
dasher  at  a certain  number  revolutions  (280,  I believe)  sends  the 
milk  up  the  sides  of  b in  a thin  film  with  force  enough  to  elevate  it 
through  a pipe  not  shown  in  the  illustration. 

These  apparatus  are  sold  complete  with  elevator  and  cooler  for 
cream  from  two  Alpha  separators  for  $17u,  F.  O.  B.  in  Denmark;  the 
heater  alone  for  $55. 


Fig.  38. 

In  Fig.  38  is  shown  a complete  heating  outfit,  made  by  P.  J. 
BUAAS,  of  Aalborg,  Denmark. 

He  seems  to  have  adapted  the  heavy  Lefeldt  heater  to  a lighter 
apparatus.  The  milk  is  received  in  H,  from  where  it  is  run  into  the 
drum  A,  which  has  a steam  mantel  and  a revolving  horizontal  drum 
which  heats  the  milk  to  separating  temperature  and  elevates  it  into 
the  separator. 

From  the  separator  the  cream  runs  into  a similar  heater  c where 
it  is  heated  to  150  and  then  elevated  to  the  cooler  D from  which  it 
runs  into  the  cream  tank  E. 

The  skim  milk  runs  into  the  larger  drum  B,  is  heated  to  boiling 
point  and  elevated  to  cooler  not  shown. 

I regret  not  to  be  able  to  show  a sectional  illustration  of  this,  the 
very  latest  in  heaters  from  Denmark. 


CHAPTER  IV. 


STORAGE  TANKS. 

In  view  of  the  necessity  of  keeping  the  milk  or  cream  at  the 
high  temperature  for  20  or  30  minutes,  if  it  is  to  be  sold  and  not 
manufactured,  and  in  view  also  of  the  difficulties  of  heating  all  the 
milk  in  a body  when  we  have  to  handle  large  quantities  such  as  must 
be  handled  at  milk  shipping  stations  if  pasteurizing  is  ever  to  be 
introduced  generally,  I have  suggested  the  following  plan. 

Use  any  continuous  heater  which  you  find  best,  but  instead  of 
running  the  milk  direct  to  the  cooler,  run  it  into  a storage  tank 
which  should  hold  one  third  of  the  hourly  capacity  of  your  heater 
and  cooler:  if  you  desire  to  keep  the  milk  for  20  minutes  at  the  high 
temperature  or  one  half  if  you  want  to  keep  it  30  minutes. 

This  tank  may  either  be  built  with  water  space  filled  with  water 
at  155°  or  better  still  be  properly  insulated  so  as  to  hold  the  tempera- 
ture within  5°. 

By  having  one  partition  in  the  tank  and  two  attached  to  the 
cover  the  milk  is  compelled  to  go  to  the  bottom  first  then  up,  then 
down  and  at  last  up  and  out  to  the  cooler,  and  I challange  bacteriolo- 
gists to  show  any  reason  why  this  arrangement  does  not  solve  the 
problem  of  combining  a continuous  apparatus  with  the  strictest  bac- 
teriological demands! 

What  is  more,  I believe  that  this  system  of  instantaneous  (so 
to  say ) heating  is  better  than  the  slower  heating  of  a large  body  of 
milk  in  a tank  unless  indeed  all  the  milk  arrives  at  once  and  is  left 
for  hours  at  the  dangerous  temperature. 

Even  if  it  should  be  found  necessary  to  have  several  tanks  each 
of  a capacity  to  hold  the  milk  absolutely  for  the  required  time,  as  pro- 
posed by  Mr.  J.  D.  Frederiksen,  this  would  be  better  than  the  slow 
heating  of  3 or  4000  pounds  of  milk. — 

If  the  milk  is  60°  or  below,  it  is  surely  better,  the  quicker  it  is 
heated  up.  While  I express  this  as  my  belief  at  present,  I hope  to 
see  the  experiment  stations  take  the  matter  up  in  a practical  man- 
ner free  from  scientific  punctiliousness. 


as 


CHAPTER  V. 


THE  PASTEURIZING  COOLER. 


I have  shown  how  in  some  pasteurizing  apparatus  the  heating 
and  cooling  may  be  done  in  one  vessel.  I have  also  shown  some  of 
those  where  the  same  construction  is  used  for  both  purposes.  It  re- 
mains now  to  mention  a few  of  the  coolers  which  have  been  used. 

COOLERS  WITH  EXPOSED  SURFACE. 


Among  those  made  on  this  plan  the  most  effective  are  undoubt- 
edly the  Lawrence  and  the  Laval.  The  former  has  indeed  been  so 
thoroughly  copied  both  in  Europe  and  America  by  most  of  the  man- 
ufacturers, who  thus  have  paid  the  inventor  a high  compliment.  The 

latter  is  illustrated  in  the  lower  part  of  Fig.  18,  and  the  former  in  the 

lower  part  of  Fig. 
14,  and  I now 
show  in  Fig.  39 
cross  sections  of 
the  three  differ- 
ent styles  of  con- 
structing  this 

A 3.  C cooler,  A,  B,  c. 


Fig.  39. 

To  this  should  be  added  the 
cheap  tin  cooler  made  in 
America  under  the  name  of 
Danish  Weston  cooler,  Fig.  40, 
and  the  cooler  made  by  A.  H. 
Barber,  of  galvanized  iron 
pipes,  with  close  elbows  and  a 
partition  of  tin  soldered  be- 
tween them. 

The  Lawrence  style  of 
coolers  are  made  in  America 
by  the  Star  Cooler  Manufac- 
turing Co.,  Haddonfield,N.  Y., 


Fig.  40. 


39 


40 


Vermont  Farm  Machine  Co.,  Bellow  Falls,  Vt.,  A.  H.  Reid,  Philadel- 
phia, Pa.,  Dairymen’s  Supply  Co.,  Philadelphia,  Pa.,  and  others,  and 
is,  when  well  made,  undoubtedly  the  most  economical  as  far  as  utilizing 
the  water. 

It  requires  always  a considerable  fall,  and  this  has  prevented  its 
use  in  many  creameries. 

Of  the  three  constructions  I believe  c is  the  one  which  utilizes 
the  water  most  thoroughly  wdien  made,  as  the  “Star”  people  make  it, 
with  a very  narrow  water  space,  but  this  is  less  important  where  the 
supply  of  water  is  large  enough. 

Modifications  of  this  cooler,  made 
to  do  away  with  the  objection  of  its 
drop  height,  have  been  made.  I 
illustrate  a German  one  in  Fig  41. 

This  style  has  been  in  all  angles 
down  to  nearly  horizontal,  as  in 
Hochmuth’s,  but  the  great  objection 
to  this  style  has  been  the  tendency  of 
the  cold  milk  to  flow  straight  down 
on  top  of  that  which  was  in  the  curves,  thus  diminishing  the  effect 
considerably.  Mr.  Hochmuth  tried  to  overcome  this  in  Fig.  17,  when 
the  cover  is  corrugated  similar  to  those  of  the  cooler. 

In  Fig.  42  we  have  another  cooler.  B is  a 
circular  corrugated  surface  with  a smooth  cylinder 
inside,  between  which  the  water  circulates.  The 
milk  flows  from  the  distributor  A over  B into  the 
gutter  and  out  at  D.  While  it  in  one  way  is  more 
compact  than  the  Lawrence  style,  it  uses  only  one 
side  of  the  cooling  water  and  has  the  same  objec- 
tion of  high  drop,  though  not  in  the  same  degree. 

Several  years  ago  MR.  U.  S.  BAER,  the  expert 
separator  man  working  for  Laval,  tried  to  overcome 
the  objection  of  the  creamery  men  to  coolers  with 
considerable  fall  and  constructed  a shallow  1 foot 
wide  gutter  with  a double  bottom,  in  which  the 
water  was  made  to  go  zig  zag  by  half  partitions. 

The  only  difficulty  was  the  same  as  with  all  surface  heaters  that 
when  not  perfectly  level  the  milk  would  run  on  one  side  only. 

MR.  A.  H.  BARBER,  who  made  this  cooler,  improved  on  this  by 
making  it  as  illustrated  in  Fig.  43.  The  cross  section  shows  the  cor- 


41 


rugated  surface  which  compels  the  milk  to  run  in 
the  little  gutters  and  increases  the  cooling  surface. 
Also  in  p the  partitions  which  turn  the  current  of 
the  water  which  flows  as  the  arrows  show  on  the 
exposed  part  of  the  sketch.  The  milk  flows,  of 
course,  in  the  opposite  direction  and  on  a length  of 
8 feet,  2 inches  drop  is  fully  enough;  indeed,  they 
may  be  placed  nearly  level. 

Where  they  are  not  desired  to  be  used  as  con- 
ductors as  well  as  coolers  they  may  be  arranged 
zigzag  as  shown  in  Fig.  84. 

In  a trial  I made,  22  feet  of  this  cooler  reduced 
900  lbs.  per  hour  from  156°  to  102°  with  the  cool- 
ing water  74°,  and  the  next  20  feet  reduced 
it  to  55°  with  water  circulating  over  an  am- 
monia coil  (about  90  feet,  1 inch)  which  kept  the 
water  at  50°. 

Mr.  Barber  makes  these  double  width  to  order 
for  pasteurizing  purposes. 

Numerous  other  surface  coolers  have  been  de- 
vised, but  these  are  the  principal  ones. 

COOLERS  WITH  PROTECTED  SURFACE. 

While  I feel  inclined  from  a practical  stand- 
point to  overlook  the  demand  of  bacteriologists  for 
a heater  with  covered  surface,  I ^im  more  inclined 
to  acknowledge  the  value  of  protection  against  the  air  during  cooling, 
especially  the  last  cooling. 

Prof.  Bussell  suggests  the  one  shown  in  Fig.  44.  It  consists  of 
two  tin  cylinders  with  only  ^-inch  space  between  each  other,  and  here 
the  milk  flows  through  (mo).  The  cylinders  can  be  taken  apart  at 
one  end  and  inlet  and  outlet  pipes  can  easily  be  removed  by  “a  ground 
joint  like  an  ordinary  sink  plug”.  They  are  submerged  in  a tank  which 
is  filled  with  water,  which  also  passes  through  the  inner  cylinder  as 
indicated  in  the  illustration. 

With  this  cooler  and  cold  water  the  milk  can  be  reduced  from  25 
to  40°,  says  the  professor. 

I have  shown  how  Hochmuth  and  Lawrence  protected  the  milk 
against  the  air  by  a mantel,  and  now  illustrate  how  the  exacting  Prof. 
Bitter  protected  the  cooler  shown  in  Fig.  42  by  a cover  b (see  Fig.  45), 


Cross  Section  NM. 
Fig.  43. 


12 


inlet  and  outlet.  The  arrows  indicate  the  direction  of  flow  of  milk  and  water.  Both  the  milk  inlet  and  outlet  are  made  with  a 
ground  joint  connection  like  a sink  plug,  so  that  they  can  be  easily  detached  and  cleaned.  The  cylinders  can  be  taken  apart  and 
thoroughly  cleaned  without  any  difficulty.  Fig.  44  B. — -Apparatus  in  cross  section,  showing  relation  of  milk  chamber  to  con- 
tiguous cold  water  spaces. 


48 


which  is  made  by  von  Schmidt 
in  Bretten. 

Another  late  German  adop- 
tion of  cover  is  show  in  Fig.  46, 
and  indeed  there  is  hardly  a cool- 
er made  where  the  air  may  not 
be  kept  out  sufficiently  for  all 
practical  purposes. 

The  French  heater  by  Hig- 
net,  mentioned  on  page  24,  is  of 
course  equally  well  adapted  for 
cooling. 

CENTRIFUGAL  COOLERS. 
THE  BERGDORFER  Ma- 
chine works  make  a cream  cooler 
illustrated  in  Fig.  47.  It  con- 

—— -j  - sists  of  an  inverted  cone  of  cast 

Fig.  45.  iron  in  which  revolves  a similar 

shaped  drum  driven  by  P.  The  cream  enters  the  lower  bearing  of 
the  drum  and  escapes  through  the  perforated  upper  part  of  the  drum 
into  the  gutter  and  leaves  at  ck. 

The  water  enters  at  w and  leaves  through  the  siphon  o. 

The  cream  is  here,  as  in  the  centrifugal  heaters,  spread  m a thin 
film  over  the  drum.  The  speed  given  is  600  revolutions  per  minute. 

If  the  friction  of  the  water  be  not  a too  great  objection  to  this 
system  in  larger  apparatus,  it  seems  to  me  there  are  great  possibilities 
in  developing  this  idea.  I have  thus  suggested  that  the  drum  be  ro- 
tated by  aid  of  the 
cooling  water.  It  may 
also  be  used  for  ele- 
vator, as  indeed  it  is 
in  Fig.  47. 

ICE  COOLERS. 

Where  water  is 
scarce  and  ice  plenty 
the  cream  cooler  orig- 
inally designed  by 

Prof.  Fjord,  Fig.  48,  Fig.  46. 


44 


has  been  used.  A tin  can  is 
placed  inside  another,  leaving 
a space  to  be  filled  with  ice.  On 
a bracket  there  is  a funnel  with 
four  curved  outlets.  This  is 
revolved  by  the  action  of  the 
milk,  which  thus  sprinkles  itself 
against  the  ice  cold  walls  of  the 
can, flowing  to  the  bottom  and  out. 

Another  ice-cooler  first  de- 
signed by  the  Canadian  cheese- 
king,  McPherson,  is  shown  in 
Fig.  49.  b is  a conical  vessel 
surrounded  by  a gutter  bb. 
When  B is  filled  with  ice,  a is 
placed  on  top  and  the  milk 
poured  in  the  latter,  whence  it 
escapes  through  the  wholes  d 
and  flows  over  the  surface  of  B. 

Modifications  of  this  have 
been  put  in  the  market  under 
the  name  of  the  CHAMPION 
milk  cooler,  Fig.  50,  by  the 
“Champion”  Milk  Cooler,  Cort- 


land, N.  Y.,  and  an- 
other by  H.  W.  Gar- 
glay,  Cortland,  N.  Y., 
under  the  name  of  the 
MODEL  COOLER. 

PROF.  RUSSELL 
suggests  the  ice  cooler 
shown  in  Fig.  51. 
Finding  that  it  was 
difficult,  if  not  im- 
possible, to  cool  the 
milk  sufficient  with 
water,  he  proposes  to 
have  three  rectangular 
reservoirs  made  as 


Fig.  48. 


45 


Fig.  49. 


shown  in  the  cross- 
section.  When 
the  milk  leaves  the 
water  cooler  it 
flows  down  the  side 
of  the  inner  ice 
box,  which  is  cor- 
rugated, and  close 
to  one  side  of  the 
milk  box  M,  which 
should  be  large 
enough  to  hold  all 


Fig.  50. 


the  milk  from  one  heater. 

The  bottling  arrangement  by  siphon  explains  itself. 

It  stands  to  reason  that  any  and  all  of  these  ice  coolers  may  be 
used  with  water,  but  they  will  then  be  found  less  effective,  and  it  may 


Fig.  51. — Sectional  view  of  Ice  Cooler. — w. — cold  water 
chamber  outside;  m. — milk  reservoir;  r. — receiver  from 
the  pasteurizer,  milk  flows  down  corrugated  side  of  the 
chamber  and  is  collected  in  (m.);  s. — siphon  arrangement 
for  drawing  off  milk.  Arrows  in  water  and  milk  chamber 
show  direction  of  current. 


be  laid  down  as  a 
rule  that  ice  or  a 
ref  riger  a tor  ma- 
chine is  a necessity 
if  pasteurizing  is 
to  be  successful. 

THE  REFRIGER- 
ATOR MACHINE. 

I fear  that  if 
the  “boys”  in  our 
creameries  have  to 
take  out  and  break 
the  necessary  ice 
for  pasteurizing 
large  quantities, 
the  process  will  be 
very  obnoxious  to 
them. 

With  a good 
refrigerator  m a - 
chine  it  is  easy  to 
secure  enough  cold 


46 


water  by  having  sufficient  ammonia  coils  in  a tank  and  then  circulat- 
ing the  water  over  them  with  a pump. 

Or,  if  intense  cooling  is  desired,  have  the  coolers  made  of  tinned 
copper  and  circulate  cold  brine  in  them.  The  latter,  of  course,  is  im- 
practical to  use  in  tin  coolers. 

I give  fair  warning  that  a good  refrigerating  plant  cannot  be 
bought  for  a song,  and  that  a poor  one  is  nothing  but  vanity  and 
vexation. 

If  sufficient  power  is  present  (and  it  requires  it  just  at  a time 
when  other  machinery  is  running ) , then  a good  enough  plant  can  be 
put  in  a milk  depot  for  from  $1,000  to  $1,500,  and  in  a creamery 
where  cream  only  is  pasteurized  for  $800  to  $1,000. 

In  making  inquiries  from  some  manufacturers  I have  been 
amused  at  their  refusal  to  give  a description  of  their  apparatus.  Thus 
the  Star  Cooler  Mfg.  Co.  anounces  in  mysterious  terms  a new  device 
but  refuses  to  describe  it,  and  I understand  that  Messrs.  D.  H.  Bur- 
rell contemplate  putting  on  the  market,  not  only  pasteurizers  of  “ ap- 
proved style  and  effect ,”  but  also  a n£w  special  apparatus  for  the 
practice  of  Mr.  J.  D.  Frederiksen’s  process  for  treating  tainted  milk. 
Mr.  F.  has  been  working  on  a method  for  eradicating  bad  flavors,  es- 
pecially the  garlic  flavor  so  common  in  Eastern  Pennsylvania,  Mary- 
land and  adjoining  territory,  for  the  last  few  years,  and  has  succeeded 
in  devising  a plan  which  on  account  of  simplicity  and  efficiency  is 
likely  to  be  generally  introduced  wherever  milk  is  tainted  with  the 
flavor  of  garlic,  ragweed  or  the  like.  As  soon  as  the  apparatus  is 
perfected  it  will  be  offered  to  the  dairymen,  and  it  seems  that  relief 
is  at  last  in  store  for  the  sections  of  the  country  where  these  pests 
have  heretofore  prevented  successful  dairying  though  otherwise  they 
are  eminently  well  adapted  to  this  industry.” 


CHAPTER  VI. 

SELLING  niLK. 

DIRECT  SALES. 

I have  said  before  that  when  a farmer  peddles  his  own  milk,  all 
there  is  needed  is  cleanliness  and  cooling.  I shall  shortly  outline 
what  I mean  by  cleanliness,  a word  which  is  subject  to  nearly  as 
many  definitions  as  there  are  dairy  farms. 

We  will  presuppose  a herd  of  healthy  cows  and  a stock  of  sound 
and  clean  fodder.  Musty  hay  and  half  decayed  ensilage  is  not  clean 
fodder. 

The  stable  must  have  plenty  of  light,  and  should  be  thoroughly 
cleaned  and  whitewashed,  if  not  twice,  at  least  once  a year  (in  the 
fall).  Land  plaster  should  be  used  to  absorb  the  urine,  thus  prevent- 
ing smell.  The  cost  is  nothing,  as  there  is  full  value  in  it  as  a 
manure. 

The  daily  cleaning  of  the  stable  and  all  handling  of  fodder  as 
well  as  the  carding  of  the  cows  should  not  be  done  within  at  least 
half  an  hour  (one  hour  is  better)  of  milking  time.  This  precaution 
is  taken  to  let  the  dust  get  a chance  to  settle  and  not  float  in  the  air. 
carrying  thousands  of  bacteria  with  it  as  it  settles  on  the  surface  of 
the  milk  or  is  washed  down  by  it  as  it  goes  foaming  into  the  bucket. 

Before  starting  milking,  just  dampen  the  side  of  the  cow  and  the 
udder  with  a wet  cloth,  this  will  make  any  dust,  left  in  the  hairs, 
adhere  and  not  drop  in  the  bucket  during  the  milking. 

The  pails  and  cans  used  should  have  been  cleaned  carefully. 
Rinse  them  first  with  cold  or  lukewarm  water;  never  use  boiling  or 
even  scalding  hot  water  until  all  the  milk  has  been  rinsed  off.  Then 
use  soda  orFairbank’s  “gold  dust”  (not  soap)  and  hot  water  brushing 
the  corners  carefully.  Then  rinse  again,  and  finally — if  you  have  a 
large  open  boiler — immerge  it  in  boiling  water  for  five  or  ten  minutes. 
Should  you  have  no  open  boiler  large  enough,  rinse  the  pails  with 
boiling  wator,  not  water  160°  or  180°  or  200°,  but  water  212°  Fahr. 


47 


48 


If  yon  have  selected  your  tinware  with  proper  care  and  seen  that 
the  soldering  is  smooth  and  fills  all  the  seams,  yon  will  have  done  all 
that  can  be  asked  in  practice. 

Neatness  and  cleanliness  in  the  clothing  and  hands  of  the  milker 
is  a matter  of  course.  I rely  on  the  women  in  the  house — if  they  do 
not  milk — not  to  grudge  a clean  towel  in  the  barn  for  the  special  use 
of  the  milkers,  and  facilities  for  washing  the  hands  right  in  the  barn 
should  be  provided. 

In  the  ideal  cow^stable  special  milking  overalls,  or  at  least  aprons 
should  also  be  provided. 

In  a room  or  a shed  next  to  the  stable,  free 
from  obnoxious  odors,  the  cooler,  be  it  one  like 
the  Star,  Nig.  52,  or  any  of  those  illustrated  else- 
where, for  water,  or  one  like  Fig.  48  for  ice, 
should  be  found,  and  as  soon  as  the  milker  is 
through  with  one  cow,  he  should  strain  the  milk 
(through  a wire  strainer  with  a piece  of  flannel 
below)  into  the  tank  above  the  cooler. 

If  the  milk  is  thus  cooled  to  60°  it  will  be 
found  good  enough  to  deliver,  even  though  40° 
or  45°  were  better.  The  night’s  milk  should  be 
placed  in  a tank  with  cold  water  over  night  (ice  water  is  better),  and 
the  morning’s  milk  never  be  mixed  with  it  until  after  it  has  been 
cooled  to  60°. 

“ Aeration ” alone  without  cooling  by  the  aid  of  water  or  ice,  is 
certainly  better  than  doing  nothing,  and  will  also  cool  the  milk  just 
in  proportion  to  the  temperature  of  the  air  and  the  length  of  time 
spent  in  the  operation. 

Dipping  the  milk  with  a gallon  dip- 
per, holding  it  high  in  the  air  and  allow- 
ing it  to  run  slowly  back  in  the  can,  has 
been  and  is  yet  the  standby  of  our  Amer- 
ican cheese  factories. 

But  while  I do  not  deny  that  it  is 
better  than  doing  nothing,  I do  claim 
that  it  is  but  seldom  done  as  it  ought  to 
be  done  in  order  to  be  efficient. 

Hundreds  of  devices  for  aerating 
the  milk  have  been  invented,  most  of 


Fig.  53. 


Fig.  52. 


49 


Fig.  55. 


them  depending  upon  per- 
forated tin  dividing  the 
milk  in  fine  streams  as  it 
is  poured  into  the  shipping 
cans,  as  Fig.  53,  the  so= 
called  Vermont  strainer 
and  aerator,  or  by  pour- 
ing in  a bucket  (with  fine 
holes  in  the  bottom)  fixed 
two  or  three  feet  above  the 
can.  Others  depend  on 
blowing  the  air  into  the 
milk  as  invented  by  MR. 

E.  L.  HILL,  of  West  Up- 
ton, Mass.  Fig.  54  shows  the  box  with  the 
blower  which  is  turned  by  a crank  and  the 
hose  connected  with 
the  nozzle  which  is 
placed  in  the  milk 
can. 

Provided  hose  and 
nozzle  are  kept  clean 
and  absolutely  pure 
air  is  available,  this 
system  does  good 
work.  Yet,  I consider 
the  combined  aerators  and  coolers  are  much  to  prefer.  Fig.  57. 
There  are  many  milk  bottles  in  the  market,  with 

all  kinds  of  patent  tin  covers  and 
closing  devices.  Among  those 
most  used  are  those  like  Fig.  55. 
In  Fig.  56  I illustrate  some  bottles 
used  in  France. 

Lately,  however,  the  “ Com- 
mon Sense  ” milk  bottle,  Fig.  57, 
Fl£’  58,  is  absolutely  gaining  the  ground, 

and  wherever  they  can  be  transported  “ right  side  ” up,  they  are,  un- 
doubtedly, the  simplest  and  easiest  to  keep  clean.  The  paper  cap  is 
renewed  each  time,  and  there  is  no  wire  or  tin  to  be  in  the  way  of 


Fig.  56. 


50 


cleaning.  The  cap  is  made  of  paraffined  paper,  and  as  a rule  fits  so 
well  as  to  allow  the  bottle  to  be  held  upside  down  without  spilling  a 
drop,  and  there  is  no  trouble  at  all  if  they  are  handled  in  cases  like 
Fig.  58.  These  bottles  are  sold  by  THATCHER  MFG.  CO.,  Potsdam. 
N.  Y.,  and  JOHN  BOYD,  199  Randolph  St.,  Chicago. 

Wire  baskets,  Fig.  59,  or,  better 
still,  ice  boxes  like  Fig.  60,  are  handy 
for  their  delivery. 


Fig.  60. 


Fig.  59. 

John  Boyd  makes  an  insulated  box 
in  which  galvanized  iron  crates  fit 
tightly  and  in  such  a manner  that 
the  handle  of  one  projects  into  the 
next  crate,  and  then  three  crates 
make  a solid  column.  Mr.  B. 


claims  that  these  columns  may  safely  be  submerged  in  the  ice  water 
tanks,  and  the  bottles  there  kept  cold  until  ready  to  pack  in  the  box 
which  is  on  the  wagon. 

In  very  hot  weather  a little  ice  may  be  placed  in  the  boxes, 
which  are  lined  with  galvanized  iron. 

The  bottle  with  a ground  glass  stopper  is,  of  course,  in  one  way 
the  very  best,  but  they  are  expensive,  and  it  is  quite  a bother  to  keep 
track  of  the  stoppers,  so  I would  advise  their  use  only  in  exceptional 
cases  where  an  extra  price  is  received.  They  are  not  practical  for 
general  use. 

Selling  milk  in  any  kind  of  bottles  should  always  be  rewarded 
with  an  extra  price  of  ^ or  1 cent  per  quart,  as  there  is  quite  a loss 
by  customers  retaining  them,  besides  the  breakage  and  the  extra 
labor.  It  is  considered  impractical  to  demand  a deposit  on  them,  a 
precaution  which  to  me  would  seem  fair  and  reasonable. 


CLEANING  AND  FILLING  THE  BOTTLES. 

Even  in  a small  dairy,  it  will  pay  to  get  a bottle  cleaner,  and  of 
those  I have  seen  the  one  illustrated  in  Fig.  61  seems  to  me  the  sim- 
plest. 


51 


The  operator  stands  on  the  opposite  side  of  the  tank  and  revolves 
the  crank  with  his  foot.  Tank  holding  about  seventy  quart  bottles 
and  cleaner  complete  cost  only  $10.  After  cleaning  the  bottles  the 
same  way  as  the  cans,  the  latter  musi  be  placed  in  a boiler  large 
enough  so  that  they  are  all  submerged  in  the  water.  The  water 
should  only  be  lukewarm  when  the  bottles  are  put  in  and  then  be  , 

brought  to  a brisk  boiling  and  kept 
there  for  ten  minutes.  When  the 
water  is  cooled  down  to  160°  take 
out  the  bottles  and  place  them  bot- 
tom up  in  the  racks. 

If  the  bottles  are  taken  imme- 
diately out  of  the  boiling  water 
and  the  air  is  rather  cold,  there 
will  be  more  breakage. 

While  it  may  be  possible  to 
keep  bottles  clean  with  water,  there 
is  hardly  any  reason  why  every 
farmer  with  ten  or  more  cows 
should  not  have  a so-called  feed 
cooker  so  as  to  produce  steam,  even 
at  a low  pressure,  and  thus  have 
the  means  of  properly  cleaning  his 
cans  and  dairy  utensils.  They  are 
sold  cheap  enough,  varying  from 
$85  to  $75,  and  are  as  a rule,  built 
Fig.  62 


Fig.  62. 

in  America,  like  a vertical  boiler. 


52 


I said  a very  low  pressure  would  do,  yet  if  perfect  sterilization  is 
to  be  obtained,  there  should  be  a pressure  of  not  less  than  twenty 
lbs.,  though  eight  or  ten  lbs.  of  steam  is  practically  enough  and  so 
much  simpler  to  use  than  boiling  water. 

If  only  cans  are  to  be  steamed  the  usual  creamery  mode  of  ap- 
plying may  do,,  provided  time  is  taken  to  allow  the  steam  to  act. 
This  consists  of  having  a steam  pipe  some  three  or  four  inches 
through  a table  and  having  placed  the  inverted  can  over  it,  opening 
the  valve. 


It  is  far  better  to  have  a box  or  room  on  the  plan  shown  in  Fig. 
63,  taken  from  Wis.  bulletin.  There  is  a square  box  made  of  galvan- 
ized iron  with  a door  and  a vent  for  the  escape  of  steam  v.  The 
steam  enters  at  ST.  p through  a pipe  provided  with  a dropcock  c,  and 
with  four  openings  ST.  pv  with  pipes  p inserted,  and  one  sv  opening 
into  the  upjjer  part  of  the  box.  There  are  two  shelves  ws  of  wire 
netting,  and  the  lower  space  is  used  for  cans  placed  directly  over  the 
steam  pipes  P,  while  the  upper  shelf  is  used  for  bottles,  covers,  etc. 
This  and  similar  boxes  are  made  by  Cornish,  Curtis  & Greene  Mfg. 
Co.,  Ft.  Atkinson,  Wis.  and  may  be  made  in  any  size  or  styles  to  suit. 


53 


I have  seen  some  ovens  (made  by  Simonds,  Tyrrell  & Co.,  of 
Chicago),  with  double  walls,  which  seem  to  me  an  improvement, 
though  I presume  more  expensive.  These  are  made  to  heat  directly 
with  a fireplace  in  the  oven  and  any  desired  dry  temperature  may 
be  obtained.  They  can  also  be  made  for  heating  with  direct  steam. 

Mr.  H.  B.  Gurler  has  built  a small  room  lined  with  wood  for  this 
purpose,  and  claims  it  to  be  superior  to  those  made  of  galvanized 
iron,  a claim  which  I shall  be  willing  to  allow,  when  I see  the  room 
two  or  three  years  hence. 

If  I were  to  use  wood  I should  have  it  built  like  a round  tank. 

If  absolute  sterilization  is  desired  this  apparatus  should  be  made 
of  a shape  and  material  strong  enough  to  stand  considerable  pressure. 

Much  labor  is  also 
saved  by  the  use  of  a 
bottle  filler,  and  in  se- 
lecting one  it  is  well  to 
look  carefully  after  the 
construction.  The  sim- 
plest and  the  one  which 
is  easiest  to  keep  clean 
is  the  best.  I illustrate 
one  in  Fig.  64;  it  is  the 
cheapest  I have  seen  for 
small  dairies. 

On  a very  small  scale, 
however,  I feel  inclined 
to  believe  that  the  labor 
saved  is  counterbalanced 
by  the  extra  work  of 
keeping  the  apparatus 
clean. 

By  referring  to  Fig. 
51,  Prof.  Bussel’s  idea 
of  filling  by  syphon  may 
be  seen.  Not  having 
any  practical  experience  with  either  I cannot  express  any  opinion. 

Selling  milk  in  bottles  is  getting  to  be  quite  common,  but  unless 
the  utmost  care  is  taken,  the  advantage  of  this  system  is  but  a delu- 
sion and  a snare. 


Fig.  64. 


54 


We  are  apt  to  be  over  tender  with  bottles  and  the  wash- 
ing, as  it  is  often  done,  is  a mere  farce. 

When  milk  is  sold  from  large  cans,  and  especially 
when  the  cans  are  standing  still,  it  is  not  advisable  to 
draw  it  off  from  the  bottom  with  a faucet,  and  even  when 
the  cans  are  in  constant  motion  it  is  claimed  that  there 
will  be  some  difference.  In  order  to  counteract  this  a de- 
vice illustrated  in  Fig.  65  is  inserted  in  the  faucet  opening- 
inside  the  can. 

The  milk  is  then  drawn  from  the  wdiole  length  of  the 
can  through  the  perforated  tube. 

When  a man  delivers  his  own  milk  all  there  is  needed  is  a dipper 
and  honesty  in  the  purpose  of  giving  all  his  customers  the  same  milk. 
The  above  mentioned  device  was  constructed  for  the  large  cans  used 
in  Germany  where  the  faucet  projects  from  the  side  of  the  wagon, 
and  the  driver  cannot  get  at  the  inside  and  manipulate  the  milk ! 

SHIPPING  MILK  BY  RAIL. 

There  is  a general  idea  that  the  middlemen  in  the  cities  get  the 
lion’s  share  of  the  profit  in  the  milk  trade. 

There  is  some  truth  in  it,  but  I doubt  that  the  farmers  have  any 
conception  of  the  enormous  expenses  in  distributing  the  milk. 

’Tis  true  that  these  expenses  could  be  reduced  materially  if  the 
delivery  was  in  the  hands  of  an  honest  monopoly,  and  those  who  have 
watched  from  six  to  ten  different  milk  wagons  deliver  milk  in  the 
same  street,  will  agree  with  me  that  the  saving  in  time,  horse-flesh 
and  wear  and  tear  of  wTagon,  is  enough  to  enable  a monopoly  to  sell 
better  milk  at  a lower  price  with  just  as  much  profit  to  themselves 
and  the  producers. 

Not  that  I believe  that  such  is  likely  to  be  realized,  and  least  of 
all  by  a co-operation  among  the  farmers.  It  would  take  too  much 
capital  and  be  too  great  a strain  on  the  mutual  faith  in  the  honesty  of 
their  fellow  farmers. 

Not  having  been  engaged  in  the  milk  business  practically  I shall 
not  dilate  on  this  subject  but  only  give  a hint  or  two. 

Co-operation  among  farmers  such  as  was  attempted  some  years 
ago  without  a system  of  retailing  is  simply  the  establishing  another 
•:middle-man”  and  is  useless. 

The  first  step  is  the  establishing  of  “creameries,”  as  they  are  mis- 


sa 


Fig.  65. 


named  in  the  East,  close  to  the  railroad  station.  If  the  farmers  can 
secure  the  right  man  to  manage  such  a milk  depot  (as  I should  prefer 
to  call  it)  so  much  the  better,  if  not  let  them  encourage  private  indi- 
viduals to  take  hold  of  the  matter 

These  depots  should  be  built  like  the  German  creamery  ( see 
page  74)  and  be  provided  with  machinery  for  butter-making  and  for 
pasteurizing  the  milk.  If  the  farmers  would  treat  the  milk  in  the 
same  carqful  manner  as  suggested  when  they  peddle  it  themselves,  it 
will  be  an  easy  matter  to  eliminate  all  losses  by  sour  milk  and  yet  use 
no  chemical  preservatives. 

I believe  it  would  pay  well  to  run  it  all  through  a separator 
(through  the  cream  tube  only)  in  order  to  clean  it.  This  is  even 
better  than  filtering  as  it  is  done  by  the  large  European  milk  dealers. 
For  this  purpose  the  old  Danish  Weston  machine  is  specially  adapted 
unless  indeed  the  centrifugal  heater  can  be  run  sufficiently  high 
speed  to  do  the  work  thoroughly. 

Surplus  milk  or  cream  can  be  made  into  butter  or  cheese, 
and  pasteurized  skimmilk  sold  under  its  own  name  at  a reasonable 
price,  would  be  a blessing  to  the  city  people  and  a profit  to  the  far- 
mers. 

Such  depots  having  large  quantities  of  milk  under  their  control 
can  always  command  a better  price. 

If  milk  enough  to  secure  a carload  at  one  place  can  be  secured,  I 
believe  bottled  milk  can  be  shipped  for  the  same  price  as  that  in 
cans. 

Possibly  the  German  plan  of  heating  the  milk  at  the  shipping 
point  and  ship  it  in  large  tanks  where  the  temperature  could  be  main- 
tained, and  then  cooling  it  in  sterilized  bottles  on  arrival  at  the  city, 
may  be  found  practical  though  I have  my  doubts  as  to  the  cold 
season. 

Whatever  plan  is  adopted  I consider  this  idea  that  the  farmers 
themselves  see  to  it  that  the  milk  has  a better  keeping  quality  as  the 
first  step  in  true  co-operation,  and  when  this  is  first  obtained  in  a sys- 
tem of  milk  depots  along  the  railroad  lines  leading  to  the  great  cities, 
then  and  not  till  then,  can  there  be  any  hope  of  further  co-operation 
in  the  retail  business. 

Finally  let  me  urge  upon  the  farmers  to  remember  that  such  de- 
pots should  not  be  considered  as  temporary  make-shifts,  but  be  buiit 


56 


Fig.  65. 


in  a substantial  and  perfect  man- 
ner, somewhat  on  the  plan  illus^ 
trated  on  page  74,  which  shows  a 
German  creamery  of  1894 

There  is  a building  which  can  be 
kept  clean,  clean  in  a bacteriologi- 
cal sense,  and  that  will  be  a perma- 
nant  ornament  to  the  community, 
increasing  the  value  of  the  land 
in  the  contributing  district. 


i 


CHAPTER  VII. 


PASTEURIZATION  IN  CREAMERIES. 

SKIM=MILK. 

Reminding  the  reader  again  of  the  reservation  with  which  I re- 
commend every  creamery  to  secure  a pasteurizing  apparatus  for 
cream,  it  now  only  remains  for  me  to  suggest  the  different  manner  in 
which  it  may  be  utilized.  As  to  skim-milk,  there  is,  if  it  is  to  be  re- 
turned to  the  farm  for  stockfeeding,  no  need  of  being  afraid  of  any 
“ boiled  flavor,”  nor  is  the  dilution  by  direct  steam  heating  so  very 
objectionable,  and  hence  a steamjet  scalder,  be  it  the  fancy  Bentley 
“ Germicide  ” or  a common  steamjet,  is  the  simplest  and  cheapest. 

But  better  still  is  the  utilizing  of  the  exhaust  steam  as  suggested 
in  Mr.  Floyd’s  letter  or  in  any  other  manner.  But  to  heat  the  milk 
without  cooling  is  not  right  and  the  time  is  coming  when  the  Ameri- 
can farmers,  like  their  European  brethren,  will  insist  on  having  the 
skimnnilk  properly  pasteurized. 

It  is  a simple  thing  to  arrange  for  those  who  have  studied  the 
matter  and  those  building  creameries  will  find  that  it  pays  to  take  ad- 
vice, even  if  it  should  cost  them  a hundred  dollars  or  two. 

THE  CREA1T. 

Until  the  farmers  appreciate  pasteurization  of  the  skim-milk, 
there  is  no  reason  why  the  creamery  should  do  so,  and  by  a careful 
study  of  the  chapter  on  heaters  and  coolers,  each  one  must  make  his 
own  choice. 

The  apparatus  should  be  of  a capacity  corresponding  to  the  maxi- 
mum run  of  cream  and  placed  in  a position  so  that  it  may  be  used  or 
not,  as  the  occasion  demands,  without  being  too  much  in  the  way. 

As  cooling  to  60°  or  65°  is,  in  most  cases,  possible  with  water, 
there  is  no  need  of  ice  or  refrigerating  machine  at  this  stage  if  butter 
is  to  be  made.  Cool  down  to  60°  or  65°,  and  in  winter,  if  the  room 
is  cold,  only  to  70°  or  75°,  then  add  the  starter,  remembering  that  it 
will  take  fully  twice  as  much  as  for  unpasteurized  cream. 

When  nearly  ripe,  the  cream  must  be  chilled  down  to  45°  and 


58 


kept  there  for  not  less  than  2 hours  before  churning  and  if  the  ripen- 
ing allows  it  6 hours  is  no  harm. 

This  chilling  is  essential  to  secure  a good  body,  and  must  be  done 
either  after  ripening  or  before,  but  I prefer  after,  as  I can  raise  the 
cream  quicker  to  churning  temperature  after  chilling  than  I can  cool  it. 

SOUR  CREAM  is  now  pasteurized  and  to  Mr.  Bentley,  of  Circle- 
ville,  Ohio,  is  due  that  this  apparently  impossible  feat  has  been  proved 
practical. 

Not  having  tried  it,  I cannot  express  any  opinion,  and  regret 
very  much  that  the  experiment  stations  have  not  at  once  taken  the 
matter  up. 

I lack  information  about  the  degree  of  acidity,  but  if  it  is  sour 
enough  to  have  wheyed  off,  leaving  a very  rich  cream,  I can  under- 
stand it.  In  that  case,  I presume,  the  curd,  hardened  by  the  heat, 
will  settle  to  the  bottom  and  not  be  incorporated  in  the  butter  and 
cause  white  specks. 

Mr.  G.  B.  Lawson,  of  Grinnell,  Iowa,  writes  me  that  he  has  been 
converted  from  his  doubts  by  practical  tests,  and  hence  I presume 
that  even  if  it  will  not  do  under  any  and  all  circumstances,  there  is 
enough  in  it  for  every  gathered  creameryman  to  investigate. 

The  fact  remains  that  if  there  is  any  curd  at  all  in  the  cream  it 
will  be  hardened  by  the  heating  and,  if  not  eliminated,  cause  more  or 
less  white  specks  and  a very  crumbly  “ body.” 

That  gathered  cream  which  often  has  a bad  taint  will  be  improved 
in  flavor  by  pasteurizing  is  sure  enough,  but,  if  possible,  I would 
rather  see  a system  where  the  farmers  learned  to  pasteurize  it  them- 
selves or  to  deliver  sweet  cream. 

THE  WHOLE  1TILK. 

If  it  is  desired  to  pasteurize  the  skimunilk  as  well  as  the  cream, 
it  is  evidently  safer  to  pasteurize  the  whole  milk  before  separating,  as 
it  will  be  more  effective  the  sooner  it  is  done,  as  there  will  be  fewer 
bacteria  to  kill. 

I read  years  ago  about  a creamery  in  Sweden  where  they  heated 
the  milk  to  150°  and  ran  it  through  the  separator  at  that  temperature. 
I lack  practical  experience  and  am  a little  shy  of  that  method,  though 
it  is  used  successfully  in  several  Danish  creameries.  Nevertheless,  I 
can  recommend  the  following  plan.  When  the  milk  is  weighed  and 
sampled  dump  it  in  a small  receiving  vat  (with  no  waterspace). 
From  this  run  it  through  the  heater  to  a regular  storage  vat  with 


59 


cover,  where  the  waterspace  is  kept  filled  with  water  of  160°.  If  any 
of  the  centrifugal  heaters  are  used,  the  milk  can  be  elevated  to  the 
second  tank  while  heating;  an  evident  advantage. 

From  the  storage  vat  the  milk  is  cooled  to  85°  or  90°  by  running 
it  over  water  coolers  tp  the  separator. 

A second  cooler  cools  the  cream  and  skim-milk  to  the  desired 
temperature,  as  they  leave  the  separator,  and  here  must  be  used  ice 
or  iced  water. 

As  objections  may  be  made  to  the  extra  work  of  having  three 
coolers  instead  of  one,  I am  reminded  of  the  fact  that  it  takes  a certain 
amount  of  cooling  surface  to  cool  a certain  quantity  of  milk  a certain 
number  of  degrees  (100  or  more)  with  water  of  a certain  degree,  and 
hence  it  is  immaterial  how  that  surface  is  divided.  And  it  is  surely 
better  than  the  plan  proposed  by  Mr.  Buass,  ( Fig.  38,  page  37 ) where 
he  uses  three  heaters  and  two  coolers,  as  my  plan  only  requires 
one  heater  and  three  coolers,  besides  holding  the  milk  longer  at  the 
high  temperature. 

By  this  system  it  will  be  practical  to  satisfy  the  bacterioiogical 
demand  for  a longer  exposure  to  the  heat  in  the  storage  tank. 

But , and  a very  large  but,  if  you  please,  it  must  be  remembered 
that  pasteurization  means  money,  money  for  coal  to  make  steam  for 
heating,  money  for  ice  and  labor  of  handling  it  or  else  for  coal  to 
pump  water  or  to  run  a refrigerator  machine,  and,  last,  but  not  least, 
money  to  pay  for  the  extra  help  which  is  necessary  to  keep  the  ap- 
paratus and  everything  else  connected  therewith  clean,  bacteriologic- 
ally  clean,  if  you  please. 

If  there  is  not  sufficient  water,  if  there  is  no  ice  or  refrigerator 
machine,  if  the  buttermaker  is  expected  to  run  the  pasteurizer  as  he 
is  sometimes  expected  to  run  the  churn  while  he  receives  the  milk 
and  does  the  separating,  then  pasteurization  will  prove  a delusion  and 
a snare,  and  far  better  not  fool  away  any  money  on  the  machinery. 

A man,  and  a good  man  at  that,  should  be  hired  and  made  re- 
sponsible for  the  pasteurization  and  the  proper  ripening  of  the  cream. 
If  he  does  this,  and  keeps  everything  pertaining  thereto  clean,  he  may 
have  some  time  to  spare,  but  not  so  very  much.  It  is  certainly  a fair 
j day’s  work  in  a creamery  running  between  10  and  12,000  lbs  of 
milk. 

Nevertheless,  it  is  possible  to  save  part  of  these  expenses  if  the 
.creamery  is  arranged  so  as  to  utilize  all  the  heat  otherwise  wasted  in 


60 


the  exhaust  steam.  Indeed,  Mr.  Floyd  claims  it  cost  him  next  to 
nothing,  and  it  will  interest  the  readers  to  read  the  following  letters 
in  reply  to  my  inquiries. 


LETTERS  FROM  MEN  WHO  PASTEURIZED, 


Mb.  J.  H.  Monbad. 


9th  Nov.,  1895.  Sioux  Falls,  S.  D. 


Dear  Sir: 

Yours  received.  We  are  delivering  pasteurized  milk  to 
the  city  trade.  The  cream  will  not  rise  upon  the  milk  which  is  a drawback  and  I 
am  afraid  will  hurt  the  business.  The  cream  is  of  course  first  class.  For  butter 
making  our  experience  was  that  the  grain  of  the  butter  was  injured  by  the  heat. 
Rapid  cooling  did  not  offset  it,  nor  low  churning  in  temperature.  Pasteurizing  can 
be  done  at  a very  slight  expense  by  using  the  exhaust  steam  from  the  engine  and 
at  the  same  time  have  on  hand  all  the  hot  water  necessary  to  use  in  a creamery. 
Creameries  near  large  cities  can  pasteurize  cream  and  milk  and  work  up  quite  a 
business,  but  in  small  cities  the  milk  supply  is  good  and  the  cream  is  wanted.  The 
cream  and  milk  will  keep  much  longer,  of  course,  and  for  ice  cream  making  pas- 
teurized cream  is  superior.  The  time  is  coming  when  all  cream  and  milk  in  large 
cities  will  be  pasteurized.  It  is  not  expensive  as  we  do  it  hardly  taking  any  more 
fuel.  The  truth  is  that  creameries  waste  in  fuel  quite  a good  deal  by  not  using 
their  exhaust  steam.  It  is  heat  and  heat  is  money  if  you  can  use  it.  We  condense 
it  all  and  return  it  to  the  boiler. 


Yours  truly, 

F.  H.  Floyd. 


J.  H.  Monbad, 

Dear  Sir: 


16th  Sept.,  1895.  Sioux  Falls,  S.  D. 


Your  favor  received.  I have  a hot  water  tank  and  cold 
water  tank.  In  the  hot  water  tank  I have  heavy,  but  large  galvanized  iron  coils 
three  inches  in  diameter  sufficiently  large  to  heat  water  very  rapidly.  The  more 
more  coils  I put  in  the  quicker  I heat  the  water  and  the  quicker  I 
condense  the  steam,  though  I find  that  I do  not  begin  to  use  up,  or 
rather  condense,  all  of  the  steam  in  the  coils  that  are  in  the  hot  water 
tank,  consequently  I have  additional  coils  that  are  outside  of  the  building,  in  the 
snmmer  time,  and  inside  in  the  winter.  By  having  large  coils  the  steam  condenses 
rapidly,  which  in  my  opinion,  makes  a vacuum,  and,  of  course,  you  do  not  have 
back  pressure.  You  understand  that  none  of  this  steam  escapes  from  the  coils  but 
simply  passes  through  them  until  I have  at  the  other  end  water  or  condensed  steam. 
There  is  a laifge  amount  of  that  radiated  by  these  coils,  the  use  of  which  I make  in 
heating  water  and  heating  the  building  in  the  winter  time.  Over  my  boiler  I have  two 
tanks  with  a partition  in  one  of  them  and  at  the  bottoms  two  holes  in  the  partition, 
with  an  outlet  just  below  the  top  of  the  partition  into  the  other  can.  This  is  what 
I call  a filter.  When  filled  with  water  the  oil  will  stay  on  top  which  can  be  skim- 


61 


med  off  regularly.  This  is  cylinder  oil,  which  should  be  used  very  sparingly.  This 
condensed  steam  is  forced  back  into  the  boiler  by  a small  steam  pump,  with  a valve, 
to  cut  off  the  supply  to  the  boiler.  We  give  full  vent  of  steam  to  the  pump.  It 
will  not  be  forced  into  the  boiler  any  faster  than  it  can  go  through  this  valve.  One 
portion  of  the  exhaust  is  tapped  and  a small  piece  of  pipe  is  run  in  to  the  water 
before  it  goes  to  the  boiler.  I,  therefore,  have  hot  water  and  no  lime  going  into 
the  boiler.  The  hot  water,  from  the  hot  water  tank,  passes  through  the  pasteuriz- 
ing coils  (if  you  use  them)  and  overflows  into  another  tank  over  which  is  a rotary 
pump.  I use,  however,  something  like  the  Lackey  heater,  which  is  connected  up 
with  steam,  the  hot  water  and  the  cold  water.  To  regulate  the  temperature  I have 
a thermometer  in  one  end  of  the  outlet.  I pump  hot  water  back  again  into  the  hot 
water  tank  just  as  regularly  as  it  goes  through  the  coils,  which  it  usually  does 
pretty  hot,  of  course  not  over  160  deg.  This  practically  takes  no  fuel  as  my  hot 
water  is  usually  too  hot.  Iu  pasteurizing  I got  up  a vat,  a round  one,  with  the 
coils  inside  working  on  a pivot.  The  cover  acts  as  a bearing  to  hold  the  coils  in 
place.  I agitate  these  coils  by  a lever  handle,  but  do  not  make  the  complete 
circle.  We  connected  the  hot  water  pipe  to  the  coils  by  steam  hose.  This  vat, 
which  is  a round  cylinder,  has  a wooden  jacket  with  at  least  six  inches  of  space  to 
pack  ice  around.  Of  course,  the  coil  which,  by  the  way,  has  a good  many  square 
inches  of  radiating  surface,  cools  as  well  as  heats  the  cream  by  the  use  of  cold  or 
hot  water,  and  on  the  outside  of  the  can  ice  should  be  packed  to  cool  the  milk  or 
cream.  This,  I believe,  is  the  most  successful  pasteurizing  tank  because  it  does 
the  work  very  quickly,  much  quicker  than  the  square  tank.  My  hot  water  tank 
and  cold  water  tank  are  connected  by  valves.  To  cool  the  cream  shut  off  the  hot 
water  and  reverse  by  using  the  cold  water  and  pump  that  back,  if  you  want  to,  into 
the  cold  water  tank  or  pump  direct  from  the  well  after  using  up  the  cold  water  as 
long  as  possible.  Nothing  but  ice  will  do  to  finish  the  operation.  I can  pasteurize 

any  amount  of  sweet  cream 
or  milk  with  the  ordinary 
heat  from  a lCbhorse  power 
engine,  during  the  process 
of  separating  or  churning. 
No  live  steam  escapes  into 
anything.  I use  only  exhaust 
steam  to  heat  all  of  the  milk, 
before  it  goes  to  the  separator,  and  this  condensed  steam,  as  we  have  it,  drained 
back  to  the  boiler  tank.  I increased  the  size  of  my  tin  heater  over  the  ordinary 
size  (Fig.  66)  and  it  works  way  ahead  of  live  steam.  Twenty=eight  cents  a day, 
with  coal  at  three  dollars  ($3.00)  per  ton,  will  enable  me,  with  a 9 horse  power  en- 
gine 15  horse  power,  boiler  to  separate  the  cream  for  5,000  lbs.  of  milk,  heat  up 
300  gals,  of  scalding  hot  water,  heat  all  my  milk  before  it  goes  to  the  separator, 
during  the  summer  months,  and  lastly,  sterilize  skimmilk,  that  is  always  left  over 
for  the  farmers  to  begin  on  the  next  day. 

Yours  truly, 

C.  L.  Floyd. 

P.  S. — We  have  one  boiler  that  we  have  run  for  tour  months  the  water  used  for 
which  would  be  very  limey  if  it  was  not  used  over  and  over  again  as  it  is.  Our 


Fig.  66. 


62 


boiler  is  just  as  clean  as  when  it  came  from  the  paint  shop,  but  it  is  not  well  to 
use  too  much  cylinder  oil.  Three  or  four  drops  a minute  is  sufficient  and  the  cost 
of  the  fuel  bill  tells  the  rest.  An  injector  saves  nothing,  but  put  water  into  a boiler 
at  190  deg.  and  the  fuel  money  will  be  saved  very  quickly. 


Gbinnell,  Iowa,  Sept.  10th.  1895. 


Fbiend  Monbad, 

Dear  Sir: 

Received  yours  of  7th  inst.  In  reply  would  say  that 
this  is  the  third  season  that  I have  been  pasteurizing  cream  for  the  city  trade. 
The  first  year  we  only  pasteurized  the  cream  from  about  1500  lbs.  of  milk  a day 
which  was  mostly  shipped  to  Des  Moines  for  making  ice  cream.  That  first  year  all 
I pasteurized  was  done  in  15  gallon  milk  cans  set  in  a tub  of  boiling  water.  The 
second  year  I got  up  a heater  with  a continuous  flow,  which  pasteurized  the  cream 
as  fast  as  it  ran  out  of  the  separator,  which  was  a success  if  it  was  not  done  on 
scientific  principles.  That  year  we  pasteurized  the  cream  from  about  2,500  lbs.  of 
milk  daily  during  the  ice  cream  season  and  was  shipped  to  Des  Moines  and  Oska- 
loosa.  This  past  summer  I have  been  pasteurizing  new  milk,  cream  and  skimmilk 
for  the  Crescent  Creamery  of  St.  Paul.  Minn.,  doing  the  heating  in  a large  300  gal- 
lon vat  made  for  the  purpose,  and  cooling  by  drawing  off  the  milk  into  5 gallon 
cans  and  setting  them  in  a pool  of  cold  water.  This  season  I have  pasteurized  2 50 
gallons  of  new  milk,  150  gallons  of  cream  and  200  gallons  of  skimmilk  a day.  which 
was  used  in  the  city  of  St.  Paul.  Most  of  the  cream  was  used  for  making  ice  cream, 
some  of  the  milk  was  shipped  about  60  miles  on  the  railroad  and  was  not  received 
at  the  creamery  until  ten  o’clock,  and  before  the  car  could  be  unloaded  and  the 
milk  and  cream  taken  care  of  it  was  noon,  and  the  pasteurizing  could  not  be  done 
until  after  noon,  and  by  that  time  some  of  the  milk  had  begun  to  sour,  which  made 
pasteurizing  a very  particular  job,  as  one  can  of  sour  milk  would  spoil  the  whole 
vat  full,  and  the  greatest  care  had  to  be  exercised  in  tasting  and  smelling  every  can 
of  milk  before  it  was  emptied  into  the  pasteurizing  vat.  Pasteurized  skimmilk 
will  keep  sweet  longer  than  the  whole  milk,  or  cream,  and  the  richer  the  cream  is 
the  longer  it  will  keep  sweet.  I have  pasteurized  cream  that  was  shipped  50  miles 
on  Monday  morning  after  it  was  separated,  and  that  same  cream  was  made  into 
ice  cream  the  following  Friday,  and  it  was  in  good  condition.  In  the  past  three 
years  I have  made  about  300  lbs.  of  butter  from  pasteurized  sweet  cream  with  good 
results.  Today  I have  commenced  to  pasteurize  sour  cream  for  buttermaking  and 
shall  report  results  later.  Yes,  I do  find  in  all  vessels,  large  or  small,  more  or  less 
of  a thin  film  on  the  sides  caused  by  coagulated  albumen,  but  it  is  easily  washed  off 
if  not  allowed  to  become  dry  before  washing,  by  using  golddust  and  boiling  water 
and  a good  scrub-brush.  My  heater  holds  6 gallons,  it  sets  in  a barrel  of  water, 
which  is  kept  at  the  boiling  point  by  a steam  pipe  direct  from  the  boiler.  The 
cooler  sits  in  a barrel  of  fine  ice  and  salt,  the  funnel  of  the  heater  sets  under  the 
cream  spout  of  the  separator  and  it  will  heat  the  cream  as  fast  as  it  comes  out  of 
the  separator  up  to  150  deg.  if  wanted. 

Yours  truly, 


G.  B.  Lawson. 


68 


FILTERED  WATER  AND  LONG  KEEPING  BUTTER. 


I have  again  and  again  emphasized,  that  the  pasteurizing  of  the 
cream  for  buttermakers  is  only  to  be  recommended.  (1)  At  cream- 
eries where,  in  spite  of  all  precautions,  the  milk  delivered  is  “ off”  has 
weedy  or  other  bad  flavors.  (2)  At  creameries  where  it  is  known 
that  the  butter  is  to  be  exported  or  even  held  for  long  cold  storage. 
While  there  may  be  exceptions  to  the  last,  I am  sure  that  all  butter 
for  export  should  be  made  from  pasteurized  cream. 

Then,  and  then  only,  can  we  hope  to  work  up  a reputation  for 
clean,  pure  flavor  combined  with  uniformity,  which  is  all-important, 
on  the  world’s  market. 

It  is  not  my  province  here  to  treat  buttermaking,  but  must  em- 
phasize the  futility  of  pasteurizing  the  cream,  if  the  butter  afterwards 
is  washed  with  any  kind  of  water,  a custom  which  I regret  to  say  ob- 
tains generally. 

If  the  water  supply  comes  from  a deep  drive  well  it  may  be  safe-, 
" ly  used,  but  in  all  cases  it  would  be  money  well  spent  for  any  cream- 
ery to  have  it  analyzed  chemically  and  bacteriologically. 

Where  the  water  comes  from  shallow,  open  wells,  or  is  pumped 
from  creeks  or  rivers,  it  should  always  be  boiled  or  filtered,  at  least 
all  that  is  used  for  rinsing  the  cream  vat,  the  churn  and  the  butter 
worker,  as  well  as  for  washing  the  butter. 


Fig.  67. 


64 


If  our  experiment  stations  had  taken  this  matter  up  in  a practical 
manner,  I am  sure  they  would  long  ago  have  demonstrated  that  much 
of  the  faulty  butter  on  the  market  is  due  to  the  water. 

From  Mr.  Boggild’s  excellent  book  “ Danish  Dairying,”  I take 
the  illustrations  Fig.  67^68,  which  represents  a galvaniz’ed  iron  filter. 
The  cross  section,  Fig.  68,  shows  first  a loose  perforated  wooden  bot- 
tom, then  a layer  of  pebbles,  then  gravel,  then  sand,  then  another 
perforated  bottom.  On  this  there  is  a layer  of  charcoal  and  then  a 
layer  of  scrap  iron.  The  upper  bottom  has  only  one  hole  in  the  cen- 
tre, and  is  covered  with  pebbles.  The  height  is  3 ft.,  6 in.,  and  the 
filter  is  filled  with  the  above  mentioned  materials  at  least  two  thirds. 
Fig.  67  represents  the  manner  in  which  the  filter  (a)  is  fixed  on  the 
wall,  with  the  supply  pipe  (e)  and  its  cock  (f)  provided  with  a 
rod  (g). 

In  order  always  to  have  filtered  water  in  stock  a storage  tank  (b) 
is  provided.  The  latter  ought,  however,  to  have  a cover  not  shown  in 
the  illustration. 

I am  of  the  opinion  that  the  water  before  filtering  or  after,  ought 
to  be  boiled  and  then  cooled,  unless  indeed  the  Utopian  age  were  here 
when  every  creamery  has  a 

PASTEUR  FILTER. 


“ whey”  would  be  the  result. 


This  filter  which — I regret  to 
say  requires  a pressure  of  at  least 
20  lbs.  to  the  square  inch  to  do 
practical  work,  and  which  is  rather 
expensive,  is  not  only  a filter,  but 
a complete  sterilizing  apparatus,  as 
no  microbe,  no  germs  of  microbes 
even,  can  pass  through  those  won- 
derful hollow  “ candles  ” made  of 
a composition  of  unglazed  por- 
celain, prepared  by  Pasteur’s  as- 
sociate, Prof.  Chamberland. 

The  idea  of  sterilizing  milk 
this  way  lay  near  and  would  ob- 
viate the  dreaded  boiled  flavor,  but 
alas  and  alack,  this  filter  is  so 
powerful  that  only  a very  clear 


65 


I have  had  some  correspondence  with  the  company  in  Dayton, 
Ohio,  and  they  tell  me  that  a filter  like  the  one  illustrated  with  18 
tubes  should  filter  250  gallons  a day.  This,  I presume,  would  be 
enough  for  the  average  creamery,  if  used  only  for  the  washing  of  the 
butter.  The  cost  is  somewhere  about  $100,  and  this  should  not 
prevent  their  use  if  they  prove  otherwise  practical.  I refer  to  the 
trouble  of  cleaning  the  “candles”  every  day.  The  water  is  forced 
into  the  upper  part  of  the  filter  and  through  the  “candles”  and 
out  at  A. 

I hope  to  see  this  filter  given  a fair  trial. 

A PLEA  FOR  BETTER  BUILDINGS. 

It  is  not  only  with  a view  to  amuse  the  reader  that  I have  repro- 
duced a picture  of  the  old  Swiss  cheesefactory  and  its  contrast,  the 
Modern  German  creamery,  on  page  74. 

Though  the  first  mentioned  picture  is  from  an  engraving  about 
200  years  old,  I regret  to  say  that  I have  seen  cheesefactories  within 
10  years  that  were  but  a small  step  advanced  from  this! 

Nor  can  it  be  said  that  very  many  creameries  are  built  so  as  to 
make  it  possible  to  keep  them  clean - bacteriologically  clean — or,  if 
you  please — dairyologically  clean. 

I know  I shall  incur  the  criticism  of  those  men,  who,  at  their  own 
risk,  build  creameries,  so  to  say,  on  the  suffrage  of  the  farmers.  These 
may  at  any  time  see  the  farmers  build  one  in  opposition. 

Nor  do  I deny  the  justice  of  such  criticism,  calling  my  demand 
for  creameries  similar  to  the  modern  one  shown  as  an  unpractical  un- 
businesslike proposal,  when  looked  at  from  their  standpoint. 

Yet  I shall  raise  my  voice  and  use  my  pen  as  long  as  I live  for 
better  creamery  and  cheese  factory  buildings,  and  challenge  any  criti- 
cism if  made  from  the  standpoint  of  the  permanent  interest  of  the 
milk  producers. 

There  is  a great  cry  against  expensive  creameries,  but  that  has 
been  because  these  buildings  were  not  better  than  the  cheap  ones, 
yet  the  objection  always  remains  against  the  increased  interest  on 
money  invested. 

Let  us  investigate  this  question  a little.  In  this  country  the  in- 
terest is  higher  than  in  Europe  and  hence  I shall  not  challenge  the 
claim  that  we  can  afford  to  put  up  a cheap  wooden  building  for,  let 
us  say  $3,000,  for  a 5,000  lb.  creamery  and  rebuild  it  when  rotten  for 


66 


the  difference  in  the  interest  on  a solid  brick  building  costing  double 
the  money. 

1 shall  not  challenge  this,  I say,  though  there  may  be  localities 
where  the  difference  would  not  be  great  enough  to  do  it,  and  though 
certainly  fire  insurance  ought  to  be  lower  in  the  latter  case. 

But  I am  not  only  asking  for  a brick  building,  I want  it  finished 
somewhat  in  the  style  of  the  illustration.  I want  a $10,000  buildimj 
where-  there  is  now  a $3,000  one. 

The  interest  account  will  thus  be  charged  with  say  6%  on  $7,000 
extra  or  $420.  But  this  will  hardly  be  \ cent  per  lb.  of  butter. 

Leaving  out  the  saving  labor  in  keeping  such  a creamery  clean, 
I claim  that  the  simple  moral  effect  on  the  men  working  in  such  a 
creamery  will  easily  increase  the  value  of  the  butter  ^ cent  per  pound. 
Nor  is  the  claim  “theory”  but  it  is  based  on  20  years  close  observation 
of  the  practical  creamery  work  in  many  countries. 

I said  that  my  proposition  would  be  impractical  for  “ individual  ” 

creameries,  as  they  are  often  called,  but  there  is  no  reason  on  earth 
why  the  farmer  should  not  build  such  creameries,  or  the  banks  lend 
money  in  them. 

Take  any  community  which  has  been  blessed  with  the  revelation 
of  dairy  truth,  take  any  bank  that  has  seen  mortgages  removed  and 
good  accounts  opened  by  the  aid  of  the  cow  and  co-operation,  and 
build  such  a creamery.  Then  tell  me  if  it  is  not  sure  to  make  land 
more  valuable  in  the  neighborhood,  just  as  does  a good  school,  or  a 
good  county  builing,  or  a good  road. 

Surely  there  is  no  use  arguing  this  point  with  practical  men  in 
this  year  of  1895.  Let  us  have  better  buildings  by  all  means. 

THE  MILK  AND  CREAM  VATS. 

Dairy  Councellor  Boggild  (Denmark)  has  demonstrated  that 
rusty  milk  cans  may  affect  the  milk  left  over  in  them  during  the  night 
and  give  it  a nasty,  tallowy  taste. 

A Swedish  buttermaker  also  proved  that  a peculiar  “ fishy  ” taste 
in  the  butter  may  be  traced  to  the  ripening  of  the  cream  in  rusty  tin 
vats.  These  are  facts  which  are  well  worth  remembering. 

There  need  not  be  any  trouble  if  the  cans  are  made  of  the  very 
best  tin  and  condemned  when  too  rusty. 

But  I have  seen  some  tin  plates,  said  to  have  been  made  in 
America,  which  I should  be  ashamed  to  use  for  either  purpose. 


67 


Wood  is  difficult  to  keep  sweet,  glass  is  too  brittle  and  expensive, 
and  glazed  earthenware  too  cumbersome. 

Prepared  paper,  as  used  for  buckets,  I have  never  tried,  but  1 do 
believe  that  enameled  steel  will  prove  the  very  best  and  most  substan- 
tial material. 

This  will  not  do  for  milk  transportation,  they  would  be  too  ex- 
pensive and  our  milk  train  men  can  give  “pointers”  to  the  champion 
baggage  smasher  in  disfiguring  a can. 

But  for  cream  ripening  cans  in  dairies  and  “ starter  ” cans  in 
creameries  and  cheese  factories,  I see  no  reason  why  a good  enam- 
eled can  should  not  be  the  very  best. 

I have  been  in  correspondence  with  a firm  making  enameled 
goods  trying  to  get  them  to  make  a sample  can  holding  180  lbs.,  but 
lack  of  enterprise  foiled  my  plans. 

A 20  lb.  enameled  can  may  be  bought  anywhere  for  the  first  de- 
velopment and  a can  holding  180  lbs.  would  do  nicely  for  the  second 
and  one  such  can  would  be  enough  for  most  creameries  as  it  holds 
starter  for  1800  to  3600  lbs.  of  cream. 

These  cans  will — I believe — cost  from  $14  to  $15  retail,  but  it 
would  pay  to  use  them. 


A Ooeeection. 

The  pasteurizing  heater  illustrated  in  Fig.  38,  page  37,  which  I 
copied  from  an  advertisement  where  no  explanation  was  given,  is, 
according  to  “Milch  Zeitung ,”  not  a centrifugal  machine  on  the 
Lefeldt  plan,  but  has  a horizontal  revolving  dasher  which  acts  in  the 
same  manner  as  the  vertical  one  in  Fig.  37. 


CHAPTEK  VIII. 


HOME  PASTEURIZING. 

In  families  where  it  is  found  difficult 
to  get  pasteurized  milk  or  where  a single 
cow  is  kept  for  own  use,  it  is  safer  always 
to  boil  the  milk;  if  it  is  properly  chilled 
afterwards,  it  is  quite  possible  to  get  over 
the  objection  to  the  boiled  flavor. 

But  where  there  are  children  it  is  the 
duty  of  every  mother  to  see  that  the  milk 
is  pasteurized,  and  it  is  economy  at  the 
same  time  to  pasteurize  the  cream  so  as 
to  make  it  keep  better. 

In  Fig.  69  is  shown  a tin  boiler  in  which  a quart  and  a pint  bottle 
is  placed  on  a perforated  loose  bottom.  This  boiler  is  placed  on  the 
stove  and  the  temperature  raised  to  boiling  point;  when  it  is  left 
alone  for  about  30  minutes,  as  a rule  the  temperature  will  not  have 
fallen  below  150°  and  the  bottles  are  then  taken  out  and  cooled. 

Another  way  is  to  use  the  tin  can  of  an  ice  cream  freezer  and 
when  the  cooling  is  to  be  done  place  it  in  the  freezer  and  turn  as  you 
would  when  making  ice  cream.  There  is  no  need  of  using  salt  with 
the  ice  and  if  the  dasher  is  boiled  before  using  this  will  be  found  a 
very  efficient  and  quick  way  of  cooling. 

However  common  sense  will  tell  each  one  how  to  put  the  prin- 
ciple explained  into  practice  undei  the  different  circumstances. 

I shall  only  recommend,  in  case  of  preparing  milk  for  babies,  to 
use  quite  small  bottles  of  only  4 or  6 ounces,  and  mention  the  pre- 
caution taken  in  the  Straus  plant  (New  York.) 

They  have  a copper  cylinder  a little  larger  in  diameter  than  the 
bottles. 

The  bottles  with  milk  are  placed  in  these  cylinders  which  are 
tilled  with  water  so  as  to  form  a cushion  and  prevent  scorching  when 
heating,  and  bursting  when  cooling. 

68 


69 


After  they  are  heated  for  half  an  hour  the  bottles  are  corked 
and  the  cylinders  placed  in  ice  water  to  cool. 

They  gave  two  formulae  for  infant’s  milk. 

I.  II. 


Sugar  of  milk 12  ounces 

Lime  water i pint 

Filtered  water  with  the  above 

to  make 1 gallon 

Milk 1 gallon 


Milk 1 gallon 

Barley  water 1 gallon 

White  sugar 10  ounces 

Table  salt J ounce 


These  are  mixed,  filled  in  the  bottles  and  pasteurized.  I give 
them  only  as  an  example,  but  advise  in  each  case  to  consult  the  doc- 
tor in  the  matter. 

In  Boston  there  are  also  laboratories  where  milk  for  infants  is 
made  up  according  to  doctor’s  prescription. 

If  large  quantities  of  milk  are  to  be  pasteurized  in  the  bottles,  I 
believe  Mr.  Straus’s  precaution  a happy  one,  unless  indeed  some  of 
the  large  sterilizing  apparatus  like  Pop  and  Becher  was  modified  so 
as  to  use  it  for  pasteurizing. 

I must  also  mention  the  Soxhlet  sterilizing  bottles  and  stoppers. 
On  the  rather  wide  neck  fits  a loose  metal  cylinder  which  holds  a cir- 
cular piece  of  rubber  in  place  while  heating  the  milk  in  the  bottle; 
this  allows  the  steam  to  escape  and  as  soon  as  the  milk  is  cooled,  the 
vacuum  created  thereby  sucks  the  rubber  firmly  into  the  neck  of 
the  bottle.  The  metal  ring  is  then  removed  to  be  used  on  the  next 
batch. 

City  people  who  do  not  know  whence  their  milk  comes  may  not 
even  find  pasteurizing  sufficient  and  Dr.  A.  Stutzer  in  his  pamphlet 
on  children’s  milk  recommends  the  following  additional  precaution. 

It  consists  simply  of  a strong  test  tube  of  same  diameter  as  the 
neck  of  the  bottle  and  a short  piece  of  rubber  which  fits  tightly  on 
both. 

When  the  milk  is  filled  in  the  bottle,  the  rubber  and  tube  is  ad- 
justed and  the  bottle  turned  upside  down  as  shown  in  Fig.  70. 

A few  hours  rest  will  allow  any  possible  dust  or  sediment  to  set- 
tle in  the  test  tube,  the  pinch  cock  is  closed,  the  bottle  raised  and  the 
test  tube  removed. 


70 


Fig.  70. 


CHAPTER  IX. 


GENERAL  POINTERS. 


1.  Sterilization  in  the  scientific  sense  means  the  absolute  kill- 
ing of  all  germs  and  requires  a temperature  of  230°  and  one  which 
spoils  milk  for  commercial  and  manufacturing  purposes. 

When  used  about  milk,  it  means  its  heating  to  from  210  to  218° 
Fahr.  under  pressure  and  holding  it  for  not  less  than  30  minutes  and 
then  cooling  to  50°  or  thereabout. 

2.  Intermittent  Sterilization  means  the  above  process  repeated 
having  the  milk  warm  sufficient  time  to  develop  the  germs  between 
the  operations. 

3.  Pasteurizing  means  heating  to  between  150  and  160°  Fahr. 
and  keeping  it  there  for  20  or  30  minutes  then  cooling  it  to  50°  or 
thereabout. 

4.  Heating  alone  is  not  pasteurizing , but  the  term  is  also  used 
when  the  milk  or  cream  is  simply  heated  and  cooled  immediately 
which  is  sufficient  for  cream  which  is  to  be  ripened. 

5.  The  keeping  of  the  high  temperature  for  20  or  30  minutes  is 
absolutely  essential  if  the  milk  or  cream  is  intended  for  commercial 
purposes. 

6.  Intermittent  Pasteurizing  will  prolong  the  keeping  quality 
of  the  milk  considerably. 

7.  The  effectiveness  of  pasteurization  (and  sterilization)  is  in 
proportion  to  the  height  of  the  temperature  and  the  length  at  which 
the  material  is  exposed  to  it.  Thus  heating  at  a lower  temperature 
for  a longer  time  may  be  as  effective  as  a higher  temperature  for  a 
shorter  time. 

A lower  temperature  than  150°  Fahr.  is  considered  useless. 

8.  Pasteurizing  is  but  of  little  avail  unless  all  cans,  bottles  and 
utensils  are  sterilized. 

9.  Pasteurizing  is  of  the  more  value  the  nearer  to  the  milking 
time  it  is  brought;  there  will  be  fewer  bacteria  to  kill. 

10.  The  quickest  heating  effect  and  the  least  “scorching”  of  the 
milk  is  obtained  when  the  milk  is  kept  in  constant  motion  by  flowing 
over  the  heating  surface  (not  too  slow)  or  by  a stirrer  as  in  the  Fjord 
or  the  Russell  or  the  Boyd  apparatus. 


71 


72 


11.  Same  rule  holds  good  when  cooling. 

12.  The  best  effect  of  the  heating  or  cooling  water  is  obtained 
when  it  is  in  constant  motion,  as  by  circulating  with  a pump  or  a 
continuous  flow  of  water.  This  rule  applies  to  apparatus  using  water. 

Where  steam  is  used  it  will  take  care  of  itself. 

13.  When  selecting  an  apparatus,  ponder  over  a.  the  labor  it 
will  take  to  keep  clean,  bacteriologically  clean ; b.  Its  effectiveness;  c. 
Its  durability;  d.  Its  uniformity  in  working;  e.  Its  compactness  and 
last  of  all,  its  cost  price. 

14.  Protection  against  air  while  heating  is  desirable  where  per- 
fect milk  is  operated  on,  but  it  is  not  only  not  necessary  but  not 
desirable  where  tainted  milk  is  handled.  The  same  holds  good  while 
cooling  the  first  20  or  30  degrees. 

This  may  not  be  scientific  exactness,  but  it  is  good  practice. 

15.  If  you  are  not  prepared  to  get  help  enough  to  do  the  work 
right  and  fix  everything  so  that  they  can  do  it  right  without  useless 
labor  don’t  attempt  to  pasteurize. 

16.  If  you  are  in  the  milk  business  try  first  on  a small  scale 
(see  Farm  Pasteurizing)  and  see  how  your  customers  like  it. 

17.  If  you  run  a creamery  have  the  apparatus  ready  and  when 
you  have  tried  everything  else  and  yet  cannot  get  your  butter  perfect, 
pasteurize  the  cream. 

19.  Remember  pasteurizing  is  not  a cure-all  for  tainted  and 
dirty  milk. 

20.  Pasteurizing,  while  it  will  give  you  a mild,  clearn flavored 
butter,  will  never  give  that  quick,  high  aromatic  flavor  which  may  be 
obtained  from  perfect  milk. 

21.  Pasteurizing  does  not  spoil  the  body  of  the  butter  if  the 
cream  is  properly  chilled. 

22.  Cream  will  not  rise  as  well  on  pasteurized  milk  and  this 
may  cause  some  trouble  to  the  milk= sellers  until  the  customers  have 
been  educated. 

23.  If  you  are  not  prepared  to  spend  the  time  on  cleaning  the 
heater  where  always  some  albumen  will  coagulate,  if  you  will  not  ar- 
range it  so  as  to  make  it  easy  to  keep  everything  clean,  if  you  will 
not  provide  ice  or  refrigerator  machine — don’t  pasteurize. 

24.  If  you  intend  to  ripen  your  cream  in  a rusty  vat,  do  not 
pasteurize. 

25.  If  you  are  not  thoroughly  posted,  call  in  some  one  else  who 
is  for  consultation.  You  will  save  hundreds  of  dollars  for  every  ten 
you  pay  for  such  help. 


73 


Write  for  Particulars, 

F.  B.  FARGO,  & CO.,  Lake  Mills,  Wis. 


RELIABLE  AND  SELECT 

CHICAGO  COMMISSION  HOUSES, 

BUTTER,  CHEESE,  POULTRY  AND  EGGS. 

C.  F.  LOVE  & CO.,  89  S.  WATER  ST., 

P.  H.  BOLTON  & CO.,  221  and  223  S.  WATER  ST., 
CHURCH  & BRAUNLINO,  193  S.  WATER  ST. 

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FARGO’S 

AUTOMATIC  SKIM  MILK  WEIGHER 


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A Hodern  German  Creamery  from  flartiny’s  Kime  and  Girbe. 


75 


Empire  Cream  Separators 


TWO  SIZES  FOE  THE  FARM  OR  SMALL  DAIRY. 


JJIHADO:-- 

220  lbs.  Capacity  -Price,  $75.00. 

EMPIRE  “5”:-- 

400  lbs.  Capacity— Price  $125.00. 

Every  Farmer  Needs  One 

Will  repay  their  cost  in  the  first  season 
and  pay  100  per  cent,  yearly  interest  on  the 
investment  thereafter. 


POINTS  OF  SUPERIORITY 

Closeness  of  Skimming:®  Leave  less  fat  in  the  Skim  Milk  than  any 
other  Separator  on  the  market. 

Ease  of  Running:®  “MIKADO”  can  be  run  by  a child  and  require* 
less  than  one- third  the  effort  to  turn  the  crank  than  any 
Hand  Separator  ever  constructed. 

Simplicity  and  Freedom  from  Repairs:®  Because  they  have  the  few- 
est parts  and  the  material  is  of  Superior  Quality. 


Efficiency  of  Skimming  and  Perfection  of  Mechanical  Construction 

Guaranteed. 

D.  h.  BURRELL  & CO., 

LITTLE  FALLS.  N.  Y. 


70 


TO  SECURE  THE  FINEST 

FLAVOR 

In  your  butter,  with  or  without  pasteurization, 

£br  (jianjeo’s  faetie  ferment 

Write  for  Particulars  to 

CHR.  HANSEN’S  LABORATORY, 

LITTLE  FALLS,  N.  Y. 

MANUFACTURERS  OF  .OVER 

Chr.  Hansen’s  Danish  Butter  Color.  Columbian  Butter  Color.  Cheese  Color.  3 IOO 

Rennet  Tablets  for  Farm  Cheese  Making.  Dry  Lactic  Ferment  for  Ripening  Cream.  { FIRST- 

Junket  Tablets  for  Household  Use.  Anti-Dyspepsia  Tablets  for  Medicinal  Use.  3 CLASS 

Chr.  Hansen’s  Danish  Rennet  Extract.  The  Marschall  Rennet  Test.  > PRIZES. 


THE:  COMMON 

SENSE 

MILK  BOTTLE: 


No  rusty  metal  covers  or  twisted  wire 
fasteners,  less  breakage  and  can  be  washed  ab- 
solutely clean  and  much  quicker  then  any  othe 
milk  bottle,  avoiding  tainted  or  sour  milk.  It 
is  the  handsomest,  cheapest  and  best  milk  bottle 
ever  offered  for  sale  in  any  market. 

For  Circulars  and  Price  Lists  send  your 
address  to 

THATCHER  MANUFACTURING  CO. 


POTSDAM,  N.  Y. 


77 


“Ye  Old  Dairy” 

A Swiss  creamery  and  cheese  factory  from  an  old  engraving 
1705  reproduced  from  Martini’s  “Kirne  und  Girbe.” 


CONSIGN  YOUR  BUTTER,  CHEESE,  EGGS  AND  POULRY  TO  US. 


78 


OUR  REFRIGERATING 

MACHINES 

Are  Invaluable  For  Our 


PASTEURIZING 

APPARATUS 

See  Illustration  on  Page 


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MANUFACTURERS 

AMD 

HFAI  

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MANUFACTURER  OF  PASTEURIZING  APPARATUS  FOR  MILK  AND  CREAM 

Bottle- fillers,  Bottle  washers;  etc.  . 

Sole  agent  for  “The  Common  Sense  Milk  Bottle” 
Correspondence  solicited. 

JOHN  BOYD,  199=203  Randolph  St.,  Chicago. 


Pasteurising  Just  as  Easy 

IF  YOU  ONLY  HAVE  THE  RIGHT  APPARATUS. 

For  the  past  year  we  have  been  manufacturing  a 
pasteurizing  vat,  which  we  believe  to  be  superior  to  any- 
thing now  on  the  market.  In  getting  out  these  vats, 
we  have  worked  in  connection  with  one  of  the  best 
known  Bacteriologists  in  the  country. 

We  have  furnished  quite  a large  number  of  pasteur- 
izing vats  to  the  different  experimental  stations  through- 
out the  country,  also  to  some  of  the  largest  milk  dealers. 

(Jondjh,  Qdrtis  §>  Greetie  ft fcj.  (Jo., 
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IN 

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O 

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IN 

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PRICE  50  CENTS. 


